Italian pork stew, also known as "Spezzatino di Maiale," is a delicious and hearty ragu popular in various regions of Italy. The stew is cooked in a rich tomato sauce, seasoned with Italian herbs, and packed with tender pork.

Ingredients: 

1 kg pork, cubed

30 ml olive oil

225 g pancetta slices (or bacon, diced into ½ cm cubes)

2 onions, large cubes

2 cloves garlic, minced

15 ml flour

180 ml red wine

1 can of 798 ml diced (or crushed) tomatoes

5 ml dried basil

1 zucchini, diced

Freshly chopped oregano, to taste

Salt and freshly ground pepper, to taste

Ingredients for Tomato Polenta:

750 ml chicken broth

125 ml cornmeal (polenta)

125 ml grated Parmesan cheese

30 ml mascarpone

15 ml butter

Salt and freshly ground pepper, to taste

Preparation:

Place the oven rack in the middle position. Preheat the oven to 165°C (325°F). In an oven-safe dish, heat the olive oil and butter over medium-high heat, then brown the pork cubes in two batches. Season with salt and pepper to taste. Transfer to a plate. In the same skillet, brown the pancetta for 3-4 minutes. Add onions and garlic and continue cooking for another 2 minutes. Season with salt and pepper to taste. Sprinkle with flour and stir to combine. Pour in the wine and bring to a boil while stirring. Add tomatoes and basil. Return the meat to the pot and bring to a boil. Cover and bake for about 2 hours 30 minutes, or until the meat is very tender. Add zucchini and continue cooking for another 15 minutes. Serve with mascarpone and Parmesan polenta or wide pasta. If desired, sprinkle with fresh oregano.

Tomato Polenta:

Bring chicken broth to a boil in a pot over medium-high heat. Whisk in the cornmeal. Simmer over low heat, stirring frequently, for about 15-20 minutes. The texture of the polenta should resemble mashed potatoes. Season with salt and pepper to taste. Stir in the remaining ingredients and season to taste. If it seems too thin, keep warm and let stand as needed.