Pork Rib Ragù with Polenta (Ragù di Maiale con Polenta) | Williams Sonoma

Ingredients

• 2 Tbs. vegetable oil
• 3 lb. meaty pork spareribs, cut into individual ribs
• Fine sea salt and freshly ground pepper, to taste
• 1 large carrot, peeled and finely chopped
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, crushed flat but left whole
• 3/4 cup dry red wine
• 1 can (28 oz.) diced tomatoes
• 1 bay leaf
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• 6 to 7 cups chicken broth, preferably homemade, or water
• 1 tsp. fine sea salt (optional)
• 1 1/2 cups polenta
• 3 Tbs. unsalted butter, at room temperature
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• Grated Parmigiano-Reggiano cheese for serving