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Polenta With Ragu'
Polenta With Ragu'
(Polenta Con Il Ragu')
 
 
Ingredients:
 
7 oz (200 grams) minced beef
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
3 tablespoons tomato sauce
1 lb and 2 oz (500 grams) coarse polenta flour
2 tablespoons extra virgin olive oil
1 oz (25 grams) butter
Salt and pepper
Parmigiano cheese, freshly grated, to serve
 
Directions:
 
Heat the olive oil and butter in a saucepan.
 
Add the onion, carrot and celery and cook over a low heat, stirring occasionally, for about 10 minutes until browned.

Add the meat, season with salt and pepper and cook for additional minutes more.

Mix the tomato sauce with 1-2 tablespoons warm water in a bowl, add to the pan and cook over a low heat for about an hour, adding more water if necessary.

Prepare the Polenta:
Bring 3 pints (1.75 liters) salted water to a boil (keep another pan of water boiling if necessary).

Sprinkle the polenta flour into the pan while stirring constantly.

As soon as the polenta thickens, soften it with a drop of the reserved boiling water.

Note: The cooking time ranges from 45 minutes to 1 hour; the longer the cooking time, the more easily the polenta is digested.

When it is ready, pour it into a non-stick ring mould, rinsed out with cold water, leave to stand for 2-3 minutes, then turn it out on to a warm serving dish.

Pour the hot ragu' sauce into the middle and serve with Parmigiano cheese. Serves 4.
 
That's it!
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