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
- 25g butter
- 1 tbs olive oil
- 500g mixed mushrooms
- 25 litres chicken stock
- 170g polenta
- 60g butter, chopped
- 60g grated parmesan
- To make ragù, combine pork, garlic and ground spices in a bowl. Season. Massage well with your hands to incorporate flavours.
- 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.
- Add remaining oil to same pan and increase heat to high. Cook pork mixture in small batches, until browned. Set aside.
- Add mushrooms to same pan. Cook until browned.
- Return pork to pan with onion mixture. Stir in tomatoes, sugar and salt. Bring to a boil.
- Simmer, partially covered, for about 1 hour or until thickened and reduced. Season. Stir in herbs.
- 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.
- 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.
- 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.