Recipe by: Chef Louie Ortiz
Pair with: Doffo 2014 Syrah
Pork Ragu
3 pounds boneless pork shoulder ,cut into 3 pieces
Kosher and fresh black pepper
1 tbsp. Veg. Oil
1 large onion, finely diced
6 garlic clove, minced
2 tbsp. Tomato paste
1/2 cup red wine
1 28oz. Can whole peeled tomatoes
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
Season pork with salt and pepper. Heat oil in a large heavy pot over medium heat. Cook pork, turning often, until evenly browned. Transfer to a platter. Add onions and garlic to pot and caramelize. Add tomato paste and cook until slightly darkened. Add wine and cook, scraping up any browned bits until reduced by half. Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves. Stir in 2 cups of water. Add pork and season with more salt and pepper. Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling apart tender and sauce is thickened. Break apart pork to desired size.
Creamy Polenta
Kosher salt
1 1/2 cups coarse polenta (not quick cooking)
1/4 cup unsalted butter
1/2 cup grated parmesan cheese
Fresh black pepper
1/2 cup chopped fresh parsley
Olive oil for drizzling
Bring 6 cups of salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook whisking often until polenta is tender and creamy, if polenta becomes too thick too soon add more water. Add butter and parmesan to polenta and whisk until melted. Season with salt and pepper. Spoon polenta into bowls and top with pork, parsley, more parmesan, and drizzle with olive oil.
