Polenta with Ragu Sauce

Method Print recipe

1. Sauté coarsely chopped onion, celery, carrot, garlic and rosemary before adding the minced meat and crumbled sausage.
2. Fry over high heat for about 10-15 minutes and then lower before adding the glass of wine and finally, the Cirio chopped tomatoes.
3. Taste and season with salt and, if required, add more water to achieve a sauce with a rich consistency. Then let it cook on low heat for about 40 minutes, stirring and turning occasionally to prevent sticking.
4. Meantime, get a pan of salted water boiling, then add the flour. Cook for 30 minutes, stirring occasionally to prevent the polenta sticking to the bottom of the pan.
5. When the polenta is cooked, add a clove of garlic and a knob of butter, stir for 3 minutes, then remove the garlic.
6. Pour the polenta into individual bowls and sprinkle each portion with 3 tablespoons of tomato sauce and 1 tablespoon of Parmesan cheese.

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