Pork Ragu with Polenta
"This recipe is adapted from the book The Make-Ahead Cook by Cook's Illustrated...."
INGREDIENTS
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2 tablespoons vegetable or canola oil
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1 onion, finely chopped
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salt & pepper
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2 tablespoons tomato paste
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4 cloves garlic, minced
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1/4 teaspoon red pepper flakes
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1 cup dry red wine
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2 14.5 ounce cans diced tomatoes
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1/2 cup water
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3 cups shredded pork shoulder
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1/4 cup chopped basil
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4 cups water
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salt & pepper
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1/8 teaspoon baking soda
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1 cup coarse-ground polenta
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2 tablespoons unsalted butter
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grated Parmesan cheese
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