Pork rib ragu

Place a large heavy-bottomed pan over a high heat with a dash of oil. Once smoking hot, add the ribs and cook until nicely browned all over

Remove the ribs to a plate, then add in the diced vegetables and cook until soft, around 6–8 minutes. Stir in the tomato purée for a minute

Deglaze the pan with the red wine, then add the ribs back into the pan along with the tinned tomatoes, bay leaf and dried oregano. Season with salt and pepper and leave to simmer for 2–3 hours, adding a little water or stock if needed as the sauce reduces

After this time, the meat should be flaky and tender. Remove the ribs from the pan, scrape away the meat using a fork, then stir back through the sauce, discarding the bones and cartilage 

To cook the polenta, whisk the quick-cook polenta into the boiling water for a couple of minutes, then beat in the milk, butter and parmesan cheese. Taste and season with salt and pepper

Spoon the polenta into bowls whilst still warm, then top with the ragu and serve with a grating of Parmesan