That is how polenta is often served in central Italy: gentle and creamy, topped with a hearty meat ragù and grated cheese. To serve it within the conventional method, pour the polenta onto a giant reducing board and serve it within the heart of the desk! Observe that the meat from the ragù is all the time served individually, as a second course.
Watch the Pasta Grammar video the place we make this recipe right here:
Serves 4.
For this recipe, you will have:
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3-4 tbsp olive oil
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3 pork spare ribs
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1 giant Italian sausage
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1/4 onion, diced
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1/2 giant carrot, diced
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1/2 celery stalk, diced
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1 cup (250ml) crimson wine
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28 oz. (400g) pure tomato purée
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1 tbsp tomato paste
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Salt
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1 1/2 cup (250g) advantageous polenta
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Grated pecorino or Parmigiano-Reggiano cheese for topping
In a big pot, deliver the olive oil as much as medium/excessive warmth. Add the pork ribs and sausage. Turning ceaselessly with tongs, brown the meat evenly on all sides. Add the diced onion, carrot and celery, and sauté with the meat till the onion is tender and barely clear.
Pour within the crimson wine and produce it to a brisk simmer. Let the alcohol boil off for about 10 minutes, then add the tomato purée and paste, plus 1/4 cup (60ml) of water.
Carry the ragù to a simmer, salt it frivolously to style (remember it is going to thicken), partially cowl the pot and let it cook dinner for not less than an hour and a half, or till the sauce thickens to your liking. Style the sauce and salt it once more to style. In case you belief your sense of timing, you may cook dinner the polenta because the ragù nears completion in order that they end on the identical time. In any other case, you may all the time end the sauce and simply hold it heat whereas making ready the polenta.
Cook dinner the polenta as directed, however use 50% extra water than what’s advisable on the bundle as the ultimate outcome ought to be thinner than a “regular” polenta. Pour the completed porridge onto a big reducing board or serving tray, high with ragù sauce (save the meat for a second course!) and a beneficiant grating of cheese.
Buon appetito!
