This ragu is a fast and easy weeknight recipe that delivers the bold flavor of traditional ragus that slow-cook for hours. Lean ground pork is browned in garlic, then simmered in red wine for mėre minutes. It can be served over cheese raviolis, polenta or grits. The only time I have had grits is when I travel to the American South. They are always creamy and cheesy and hard to resist. For my first time making them I used an instant variety made with milk and parmesan for added richness and texture. This dish is destined to become a family favorite, ready in less than 30 minutes. It only tastes like you were in the kitchen all day!
Quick Skillet Pork Ragu Over Cheesy Grits
Adapted from Woman’s Day
1 lb lean ground pork
2 T olive oil
1-2 cloves of garlic, chopped
Kosher salt, freshly ground black pepper, to taste
pinch of hot pepper flakes
1/3 c tomato paste
3/4 c dry red wine( can use white for milder taste)
1/2 c chopped flat leaf parsley
grated parmesan or shaved pecorino, for serving
For the grits: 4 pouches of instant grits cooked as per directions with milk, not water. Add 1/2 cup grated Parmesan and 1/4 teaspoon black pepper.
For the ragu:
In a skillet heat the oil and garlic over medium heat. Add the pork, season with salt, pepper and hot pepper and cook until fully browned, about 5-6 minutes, breaking up pieces. Add the tomato paste and cook, stirring about 2 minutes. Add the wine and simmer about 5-7 minutes. Fold in the parsley. Divide the grits in shallow bowls and top with the ragu. Serve with grated Parmesan or shaved pecorino.