Since fall is definitely on its way (I know this because the yellow jackets have surfaced and the annuals in my pots on the deck are looking very tired), I thought it might be time to post this recipe for a delicious Provençal ragout. Pebronata, which means “peppered up” by the way, is a glorious mélange of braised meat, white or red wine, red peppers, and tomatoes (with a few others ingredients thrown in for good measure). And of course, as with ragouts found anywhere around the world, there are as many recipes for pebronata as there are cooks. This is a pretty standard recipe and very easy to prepare.

Now granted, this is not a dish that is going to send your taste buds into fits of ecstasy. This is a hearty every day dish that has enough good flavors going for it as to be interesting, but benign enough that even your picky eaters may not turn up their noses! (In other words, your kids are probably going to like it too.) It’s basically just as much a comfort food as spaghetti and meatballs or macaroni and cheese, but just enough different as to make the job of cooking it a wonderful change from your usual entrée rotation. We love it. Serve with a side veggie or salad, and dinner is ready.

• 3-4 T. olive oil
• 2 lb. boneless lean pork shoulder, trimmed of all sinew and fat, cubed and dried with paper towels
• kosher salt
• freshly ground black pepper
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 4 juniper berries, finely crushed
• 2 T. flour
• 1 c. dry white wine
• 1 c. chicken stock
• 28-oz. Italian chopped or crushed tomatoes
• 1 tsp. chopped fresh thyme
• 1 bay leaf
• 2 large red peppers, deseeded and cut into strips
• 2 T. chopped Italian parsley

Heat half the oil in a heavy covered oven proof pan. Sprinkle the pork cubes lightly with salt and pepper. Brown the pork in batches over medium high heat, removing to a plate when browned. Reduce the heat, add the remaining oil and the onion and cook for about 10 minutes, until transparent. Stir in the garlic and juniper berries and cook for a few seconds. Sprinkle in the flour, stir well and cook for 1-2 minutes. Add the wine, chicken stock, and tomatoes and stir over a medium heat until thickened. Return the meat and accumulated juices to the pot. Add the thyme, bay leaf, and adjust seasoning. Cover and bake in a pre-heated 325 degree oven for 45 minutes. Remove from oven and add a little water if the ragout seems too dry. Add the red pepper strips and parsley and bake for about 45 minutes more or until the pork is tender. Remove the bay leaf before serving over Savory Polenta. (see recipe below)

Note: Just like any other braised meat dish, always better the next day. So make ahead if you have the time.

SAVORY POLENTA

• 2 T. olive oil
• 3/4 c. finely chopped red onion
• 1 tsp. kosher salt
• freshly ground black pepper
• 2 cloves garlic, finely minced
• 1 qt. chicken stock
• 1 c. coarse ground cornmeal
• 3 T. butter
• 2-oz. finely grated Parmesan

In a large, oven-proof covered saucepan heat the olive oil over medium heat. Add the onion, salt, and pepper; sauté until the onion begins to turn translucent, approximately 4 to 5 minutes. Reduce the heat and add the garlic. Sauté until the garlic releases its aroma, about 1 minute. Add the chicken stock and bring to a boil. Reduce heat a bit and gradually whisk in the cornmeal. Cover the pan and bake in a pre-heated 350 degree oven for 30 to 35 minutes, stirring every 10 minutes to prevent lumps. Once the polenta is creamy, remove from the oven and add the butter and Parmesan. Adjust seasoning.