Serves : 6
Cooking time: 1 hour 40 minutes



500 g

pork fillet

10 ml

olive oil


large onion, chopped


garlic cloves, finely chopped

70 g

tomato paste

200 ml

red wine

1 can

chopped tomatoes

10 ml


10 ml


350 ml


1.5 l


60 ml

Parmesan, grated

60 ml


100 ml

fresh rocket (chopped, optional)


Fry chopped pork fillets in olive oil until browned. Set aside.

Brown the onion in olive oil in a large pan or pot and then add the tomato paste. Fry until the paste darkens (5 - 10 minutes).

Add the wine, canned tomatoes and herbs.

Add the cooked pork fillet to the pot and cook for 5 minutes.

Reduce to a simmer, partially cover the pot with foil and leave for 90 minutes.

While the Ragu is simmering, cook the polenta according to instructions.

Remove the Ragu from the heat. (Stir in 250 ml water if the sauce has reduced too much).

Serve with Parmesan and freshly cut rocket over the cooked polenta.

Carb Conscious: Try this with cauliflower mash instead of polenta.