Name: Pork Ragù Over Creamy Polenta
Yield: 8 Servings
Ingredients: 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces; Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil; 1 large onion, finely chopped; 6 garlic cloves, finely chopped; 2 tablespoons tomato paste; ½ cup full-bodied red wine; 1 28-ounce can whole peeled tomatoes; 4 sprigs thyme; 2 sprigs rosemary; 2 bay leaves; Kosher salt; 1½ cups coarse polenta (not quick-cooking); ¼ cup unsalted butter; ½ cup grated Parmesan (from about 2 ounces), plus more for serving; Freshly ground black pepper; ½ cup chopped fresh parsley; Olive oil (for drizzling)

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Michael Graydon + Nikole Herriott

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

Recipe notes