PORK RAGÙ WITH CREAMY POLENTA, ROAST FENNEL AND CHICKPEAS

Serves 4

EASY

Preparation: 30 minutes Cooking: 2 hours 45 minutes

Woolworths Easy to Cook pork shoulder 1.2 kg olive oil 2T

Woolworths tomato purée with freezedried basil 1 x 660 ml bottle chicken stock 1 cup garlic 4 cloves, sliced rosemary 3 sprigs baby spinach, for serving

Parmesan, grated, for serving

For the roast fennel and chickpeas: fennel 2 bulbs, sliced garlic 3 cloves, crushed olive oil 2T butter 50 g sea salt and freshly ground black pepper, to taste chickpeas 1 x 400 g, can drained and rinsed lemon 1, juiced

For the polenta: polenta 160 g water or stock 4 cups milk or cream ½ cup sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 180°C. Cut the pork into 3 equal pieces. Sear each piece in a hot