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Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO)
• 1/4 pound slab pancetta, chopped
• 1/2 cup flour
• 1 teaspoon ground allspice
• 1-1/2 to 2 pounds pork tenderloin, trimmed and cut into bite-size pieces
• Salt and pepper
• 1 large red onion, coarsely chopped
• 3 to 4 carrots, sliced 1/2 inch thick on an angle
• 3 to 4 ribs celery from the heart, sliced 1 inch thick on an angle
• 1 bay leaf
• 1 sprig rosemary
• 1 cup dry red wine
• 3 tablespoons tomato paste
• One 32-ounce container (4 cups) chicken broth
• 2 cups milk
• 1 cup polenta
• 1/2 cup grated pecorino-romano cheese
• 1 tablespoon butter
• 7 to 8 leaves fresh sage, thinly sliced

Description

Rachael Ray Magazine