Whisking It



May 2015

Slow Cooked Pork Ragu Over Creamy Polenta

Written by , Posted in Mains


This is another one of my Eskort Editions recipes – been working on a winter recipe booklet with them (which you can download here: Eskort Heart Warmers Recipe Booklet) So over the next couple weeks I will be posting all the healthy delicious recipes that we came up with!

This recipe is one of the ones I chose to turn into a vlog!!! EEP! So if I figure out how to add video – I will post it in here … This is one of my favourite recipes of all time. EVER. You can swop the pork for beef or lamb as well, and if you are a veggie, chickpeas or cottage cheese would also work!

MAKE THIS ONE. If you make any of my recipes at all ever, make this one. You can serve it with cauli-mash if you are paleo-ing or banting :)





Slow Cooked Pork Ragu Over Creamy Polenta
Serves 6
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Prep Time
15 min
Cook Time
1 hr 45 min
Total Time
2 hr
Prep Time
15 min
Cook Time
1 hr 45 min
Total Time
2 hr
  1. 500 g pork fillets
  2. 10 ml olive oil
  3. 1 large onion, chopped
  4. 4 garlic cloves, finely chopped
  5. 70 g tomato paste
  6. 200 ml red wine
  7. 1 can chopped tomatoes
  8. 10 ml thyme
  9. 10 ml rosemary
  10. 350 ml polenta
  11. 1.5 l water
  12. 60 ml Parmesan, grated
  13. 60 ml butter
  14. 100 ml fresh rocket / parsley (chopped, optional)
  1. Fry chopped pork fillets in olive oil until browned. Set aside.
  2. Brown the onions in olive oil in a large pan or pot and then add the tomato paste. Fry until the paste darkens (5 - 10 minutes).
  3. Add the wine, canned tomatoes and herbs.
  4. Add cooked pork to the pot and cook for 5 minutes.
  5. Reduce to a simmer, partially cover the pot with foil and leave for 90 minutes.
  6. While the Ragu is simmering, cook the polenta according to instructions.
  7. Remove the Ragu from the heat. (Stir in 250 ml water if the sauce has reduced too much).
  8. Serve with parmesan and freshly cut rocket/parsley over the cooked polenta.
  1. Serve with cauli-mash if you are paleo/banting!
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