Step 1

Cut the meat into large pieces, salt, pepper, fry it in vegetable oil and put it in a pot.

Step 2

In the same oil, brown the chopped garlic, carrots and onions. Add tomato paste, fry for another minute and combine with the meat.

Step 3

Add water, wine, pelati tomatoes, salt, sugar and spices. Simmer for 2.5 hours.

Step 4

Then take out the meat and pull it apart into fibers. Remove the bay leaf, beat the sauce with a blender and combine with the meat.

Step 5

In a saucepan, combine the boiling water, cream, olive oil, butter, salt and bring the mixture to a boil. Then pour in the polenta and simmer, stirring, for 5 minutes.

Step 6

Serve the pork ragout with polenta sprinkled with parmesan. Enjoy.