This ragu is a fast and easy weeknight recipe that delivers the bold flavor of traditional ragus that slow-cook for hours. Lean ground pork is browned in garlic, then simmered in red wine for mėre minutes. It can be served over cheese raviolis, polenta or grits. The only time I have had grits is when I travel to the American South. They are always creamy and cheesy and hard to resist. For my first time making them I used an instant variety made with milk and parmesan for added richness and texture. This dish is destined to become a family favorite, ready in less than 30 minutes. It only tastes like you were in the kitchen all day!