Slow Cooker Pork Ragu with Cheesy Polenta
serves 6-8

Pork Ragu Ingredients:
1 onion
3 stalks celery
3 carrots
3 cloves garlic
2 tablespoons olive oil
1 (28 oz) can tomato sauce
1(6 oz) can tomato paste 
1 cup red wine 
1 (1.5-2 lb) pork shoulder 
1 sprigs fresh rosemary, 1 sprig fresh oregano, 2 sprigs fresh thyme

Cheesy Polenta
Ingredients:
1 cup dried polenta
4 cups chicken broth
kosher salt, to taste
3 tbsp butter
1/2 cup freshly grated Parmigiano Reggiano

Directions: 
1. In a food processor, quickly chop the onion, celery, carrot, and garlic until finely minced. Add the minced veggies to a skillet and sauté with olive oil until the onions are fragrant and translucent.

2. Add the sautéed veggies to slow cooker with the tomato sauce, tomato paste and red wine. Stir to combine.

3. Place the pork shoulder into the sauce mixture, and top with the fresh herbs.

4. Cook in slow cooker for 8 hours on low or until the pork is cooked through and can easily shred a part. Remove the cooked pork, and shred with a fork and return to the sauce.

5. Meanwhile, prepare the polenta. Use a 1:4 polenta to liquid ratio. Bring the chicken stock to a boil in a medium-sized sauce pan. Once boiling, whisk in the polenta. Whisk vigorously to ensure there is no clumping until mixture begins to thicken. Turn to low, cover, and simmer until the polenta is tender. Be sure to whisk about every 5 minutes. Once smooth and tender, turn off the heat, and mix in the butter and cheese. Add salt according to taste.

6. Serve pork ragu on a scoop of polenta and garnish with more grated cheese and fresh thyme.