In a large, heavy fry pan over medium heat, warm the olive oil. Add the shallots and celery and sauté until lightly golden, about 6 minutes. Add the garlic and oregano sprigs and cook for 1 minute more. Pour in the wine, vinegar and the 2 Tbs. water and stir to scrape up the browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker. Stir in the tomatoes, the 1/2 tsp. salt and several grinds of pepper. Cover and cook on low according to the manufacturer’s instructions for 3 to 4 hours, stirring 2 or 3 times if possible. The tomatoes should be mostly broken down and the sauce should be juicy. Remove and discard the oregano sprigs.

Just before the sauce is ready, in a saucepan over high heat, bring the 9 cups water and the 1 Tbs. salt to a boil. Reduce the heat to low and add the polenta in a slow, steady stream while whisking constantly. Cook, stirring constantly, until the polenta thickens and starts to pull away from the sides of the pan, about 5 minutes.

Divide the soft polenta among warm shallow bowls, top each portion with a heaping spoonful of the ragù, sprinkle with the basil and serve immediately. Serves 8.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).