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1
2 cups basic tomato sauce, recipe follows
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2
Trim the excess fat from the meat.
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3
If the pork is in 1 piece, separate it into pieces by cutting between the ribs.
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4
Heat the oil in a 12-inch saute pan over medium-high heat.
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5
Add the meat in a single layer.
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6
Take about 20 minutes to brown it slowly, until dark brown and crusty on all sides.
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7
Remove the meat to a platter.
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8
Keep the heat at medium as you stir in the onion and parsley.
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9
Cook 10 minutes, or until golden brown, taking care not to burn the glaze in the bottom of the pan.
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10
Stir frequently.
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11
Stir in the bay leaves and spices.
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12
Return the meat to the pan, turning to coat it with the vegetables and seasonings.
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13
Pour in the wine, adjusting the heat so that it bubbles slowly.
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14
As the wine cooks down over 10 to 15 minutes, use a wooden spatula to scrape up the browned bits at the bottom of the pan.
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15
Add the tomato sauce.
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16
Stir in the olives, and bring the mixture to a very slow bubble over low heat.
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17
Cover tightly and cook over low heat 1 hour.
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18
Season with salt and pepper.
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19
Skim any fat from the surface of the sauce.
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20
Sprinkle basil over and serve with grilled polenta.
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21
In a 3-quart saucepan, heat the olive oil over medium heat.
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22
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
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23
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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24
Add the tomatoes and juice and bring to a boil, stirring often.
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25
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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26
Season with salt and serve.
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27
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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28
In a medium saucepan, bring the water to a boil.
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29
Add the polenta, gradually, stirring constantly with a whisk.
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30
Lower heat to a simmer, season with salt, and cook 5 to 7 minutes, until the consistency of thick oatmeal.
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31
Pour the polenta into a clean, but not greased 9 by 13-inch baking dish and allow to cool for 30 minutes.
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32
Preheat the grill or broiler.
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33
Cut the polenta into quarters, then halve each quarter diagonally to make 8 wedges.
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34
Brush the wedges with 1 tablespoon of olive oil, set over the grill, and cook until slightly charred and crispy, about 10 minutes.
