Pork Ragu over Creamy Polenta

This is one of my favorite leftover meals, and I do not particularly enjoy leftovers. It cooks low and slow on the stove for three hours but is just as good two days later as it is the day I make it. I start with a three-pound pork shoulder and cut it into pieces before simmering in tomatoes and red wine. These rich ingredients and slow cooking turn our braising liquid into the most delicious and savory sauce. I serve this over creamy polenta and use leftover sauce on pasta. Sunday cooking at its best!


3 pounds pork shoulder, cut into 3 big pieces

1 teaspoon garlic powder

1 teaspoon onion powder

Kosher salt, ground pepper

1 tablespoon vegetable oil

1 large onion, chopped

6 garlic cloves, chopped

2 tablespoons tomato paste

1/2 cup full-bodied red wine