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Mondays, Tuesdays & Wednesdays | TV2

Ep 38 Kat and Andre: Pork and Mushroom Ragù with Polenta

Prep: 30 mins
Cook: 1 hour 30 mins
Serves: 4


  • Shaved parmesan, to serve
  • Micro herbs, to garnish


  • 600g minced pork shoulder
  • 2 cloves garlic, crushed
  • 2 tsp ground cinnamon
  • 1 tsp cayenne pepper
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tbs olive oil
  • 1 red onion, diced finely
  • 1 long red chilli, finely chopped
  • 250g mushrooms, thinly sliced
  • 400g can diced tomatoes
  • 1 tsp brown sugar
  • 1 tsp salt
  • ½ bunch parsley, chopped
  • ½ bunch basil, chopped

Mushroom Garnish

  • 25g butter
  • 1 tbs olive oil
  • 500g mixed mushrooms


  • 25 litres chicken stock
  • 170g polenta
  • 60g butter, chopped
  • 60g grated parmesan



  1. To make ragù, combine pork, garlic and ground spices in a bowl. Season. Massage well with your hands to incorporate flavours.
  2. Heat half the oil in a large saucepan over medium heat. Cook onion and chilli, stirring frequently, until onion is very soft and golden brown. Remove and set aside.
  3. Add remaining oil to same pan and increase heat to high. Cook pork mixture in small batches, until browned. Set aside.
  4. Add mushrooms to same pan. Cook until browned.
  5. Return pork to pan with onion mixture. Stir in tomatoes, sugar and salt. Bring to a boil.
  6. Simmer, partially covered, for about 1 hour or until thickened and reduced. Season. Stir in herbs.
  7. To make mushroom garnish, melt butter and oil in a frying pan over medium heat. Cook mushrooms, stirring, until golden brown and all liquid has evaporated. Season.
  8. To cook polenta, bring stock to a boil in a large saucepan. Gradually pour in polenta in a thin stream, stirring continuously. Reduce heat to low and cook, stirring occasionally, until soft and smooth. Stir in butter and parmesan. Season.
  9. Serve ragù with polenta and mushroom garnish. Sprinkle with shaved parmesan and micro herbs.



  • We used a combination of Swiss Brown, Portobello and King Brown mushrooms in this dish. You could also try reconstituting some dried porcini.
  • Try making this ragù (less the fresh herbs) a day in advance to allow the flavours time to develop.