Step 2

Season pork with salt and pepper.  Heat a large, heavy-bottomed pot with olive oil over medium heat.  Working in batches, cook the pork until golden brown; about 10 minutes per batch.  Set aside

Step 3

Remove some of the oil from the pan and add onions, garlic, carrots and celery; cook for 5 minutes.  Add the wine, chicken broth, tomatoes, rosemary and bay leaf.  Add pork along with any juices back to the pot and bring to a boil.  Cover and reduce heat to simmer and cook for 1 to 1 1/2 hours.

Step 4

Check ragu for seasoning after cooking time is complete and adjust to taste.  Shred any large pieces of meat for bite sized pieces if you wish.

Step 6

Creamy Polenta

Step 8

Heat Chicken broth in a large pot and bring to a boil.  Whisk in the polenta making sure that it doesn't clump.  turn down heat and cook for 30 minutes, stirring occasionally.  Stir in butter, Parmesan and mascarpone cheese.  Season with salt and fresh ground pepper.

Step 9

Serve ragu over creamy polenta and garnish with reserved Parmesan.