This Week’s Recipe – Pulled Pork Ragu with Polenta

Recipe by Laura Bashar // Family Spice

Some recipes catch my attention because of the ingredients. Others bring me right back to a meal I haven’t stopped thinking about. This one is definitely the latter.

While we were in California, My Favorite Critic and I went on a food tour through Little Italy in San Diego. One of the dishes we tried was a rich pork ragu served over creamy, cheesy polenta—and it was amazing. Ever since, we’ve been determined to find a recipe that might recreate those flavors at home.

When I came across this Pulled Pork Ragu with Polenta from Laura Bashar at Family Spice, I immediately thought, This might be the one! The slow-simmered tomato sauce, fresh herbs, tender pulled pork, and Parmesan polenta sound pretty close to the dish we remember.

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Why I’m Excited to Try This Recipe

There’s a little more anticipation riding on this recipe than usual! We’re not just trying something new—we’re trying to recreate a food memory.

I love that the ragu has plenty of time to simmer and develop flavor, while using already-cooked pulled pork keeps the recipe approachable. And then there’s the polenta. Butter and Parmesan stirred into warm, creamy polenta? That may be the part I’m looking forward to most.

The real question is whether My Favorite Critic and I will take one bite and be transported back to that little stop on our San Diego food tour. We’ll see!

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Recipe

Ragu Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup chopped onions
• ¼ cup chopped celery
• 3 garlic cloves
• 1 tablespoon chopped fresh sage
• 1 teaspoon fresh thyme
• 1 teaspoon chopped fresh basil
• ½ teaspoon chopped fresh rosemary
• 1½ teaspoons salt, divided
• ¼ teaspoon ground black pepper
• 2 tablespoons tomato paste
• ⅓ cup dry red wine
• 15 ounces canned diced tomatoes
• 8 ounces cooked pulled pork

Polenta Ingredients

• 1 cup polenta cornmeal
• 4 cups water
• 4 tablespoons butter
• ½ cup grated Parmesan

Ragu Directions

1. In a medium pot over medium-high heat, add the olive oil.
2. When the oil is hot, add the onions and celery and sauté until softened, about 5 minutes.
3. Stir in the herbs, garlic, ½ teaspoon salt, and pepper.
4. Reduce the heat to medium and stir in the tomato paste. Work it into the vegetables and herbs and cook until the color begins to darken.
5. Stir in the wine and continue cooking for 2–3 minutes.
6. Mix in the diced tomatoes, reduce the heat to low, and simmer the ragu for at least 1 hour.
7. Stir in the pulled pork and allow the sauce to simmer for another 20 minutes.
8. If the sauce becomes too thick, add a little water to thin it.

Polenta Directions

1. Add 2 cups of water and 1 teaspoon salt to a small pot and bring to a boil.
2. Once boiling, slowly pour in the cornmeal, whisking continuously.
3. Reduce the heat to medium-high and continue whisking until smooth and beginning to thicken.
4. Reduce the heat to medium-low and cook until the cornmeal is tender and the polenta is thick and creamy, stirring often, about 20 minutes.
5. Stir in the butter and Parmesan cheese.
6. Spoon the polenta into a shallow bowl or pasta dish and top with the pork ragu.
7. Garnish with fresh parsley and additional grated Parmesan, if desired.

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Notes

One thing I noticed is that the ingredient list calls for 4 cups of water for the polenta, while the directions begin with 2 cups. I’ll be keeping an eye on the consistency as I cook and adding additional water as needed. Polenta can continue to thicken as it sits, so a little extra liquid may be helpful to keep it creamy.

The recipe also calls for cooked pulled pork, making this a great way to use leftovers or pork prepared ahead of time.

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Recipe Link

Pulled Pork Ragu with Polenta – Family Spice

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Serving Ideas

This really feels like a complete meal on its own, especially served in a shallow bowl with that creamy polenta underneath the ragu. I think a simple green salad with a bright vinaigrette would be perfect alongside it to balance the richness.

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Nourishing Highlight: Fresh Herbs

Fresh herbs do much more than add flavor and aroma to a meal. They also contain a variety of naturally occurring plant compounds, including polyphenols and other antioxidants, that help protect plants—and may offer health benefits when they become a regular part of our diet.

This ragu brings together four flavorful herbs, each with its own nutritional story:

• Sage contains antioxidant compounds, including rosmarinic acid, and has traditionally been valued for supporting digestion.
• Thyme provides plant compounds such as thymol and carvacrol and also contains small amounts of vitamin C and other micronutrients.
• Basil contains polyphenols and aromatic plant compounds and provides vitamin K.
• Rosemary is particularly rich in compounds such as rosmarinic acid and carnosic acid, which have been studied for their antioxidant properties.

One of the simplest ways to make meals more nourishing is to use a variety of herbs and spices regularly. They add layers of flavor while also increasing the diversity of beneficial plant compounds in the diet.

In this recipe, sage, thyme, basil, and rosemary aren’t just seasonings—they’re part of what makes a slowly simmered ragu both flavorful and nourishing.

I have high hopes for this one! Will it be the recipe that finally takes us back to that unforgettable bite in Little Italy? Come back Friday for Friday Reflections, and I’ll let you know what My Favorite Critic and I think!