Name: Spicy Tomato-Braised Pork With Herbed Polenta
Ingredients: 2 tsp. fennel seeds; 4 tsp. kosher salt, plus more; 4 lb. boneless pork shoulder (Boston butt), cut into 1½"-thick steaks; 4 Tbsp. extra-virgin olive oil, divided; 2 large red onions, cut into wedges through root end; 3 carrots, peeled, halved if large, cut crosswise into 3"-long pieces; 1 head of garlic, cut in half crosswise, papery skins discarded; 3 sprigs oregano; 2 20-oz. jars Barilla® Vero Gusto Calabrian Marinara Sauce; 2 tsp. crushed red pepper flakes; 2 tsp. kosher salt, plus more; 1½ cups polenta; 3 red chiles (such as Fresno), very thinly sliced, seeds removed if desired; 2 Tbsp. fresh lemon juice; ½ cup finely chopped basil; ½ cup finely chopped parsley; 4 Tbsp. unsalted butter; 2 oz. Pecorino or Parmesan, finely grated (about 1 cup)

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If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

Recipe notes