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Pork Ragù Over Creamy Polenta

Ingredients

• 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 6 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• ½ cup full-bodied red wine
• 1 28-ounce can whole peeled tomatoes
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• Kosher salt
• 1½ cups coarse polenta (not quick-cooking)
• ¼ cup unsalted butter
• ½ cup grated Parmesan (from about 2 ounces), plus more for serving
• Freshly ground black pepper
• ½ cup chopped fresh parsley
• Olive oil (for drizzling)

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