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Polenta with braised beef in tomato sauce · GialloZafferano.com

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  Speaker 1: Polenta with braised beef in tomato sauce is a traditional
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  Speaker 1: dish from Lombardy in northern Italy. It combines soft polenta
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  Speaker 1: with small pieces of beef and sausage slowly cooked in
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  Speaker 1: red wine and tomato puree for a rich, warming meal
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  Speaker 1: that is perfect for cold days and family gatherings. For
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  Speaker 1: four servings, you need about five minutes of preparation and
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  Speaker 1: one hour and twenty minutes of cooking. Ingredients for the
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  Speaker 1: meat and tomato sauce one point five pounds or seven
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  Speaker 1: hundred grams of ground beef, seven point one ounces or
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  Speaker 1: two hundred grams of sausage, two point one cups or
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  Speaker 1: five hundred grams of tomato puree, three point five ounces
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  Speaker 1: or one hundred grams of red wine, three point five
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  Speaker 1: ounces or one hundred grams of vegetable broth, two bay leaves,
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  Speaker 1: extra virgin olive oil, as kneaded, fine salt as kneaded.
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  Speaker 1: Ingredients for the polenta. One and one half cups or
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  Speaker 1: two hundred and fifty grams of instant flour for polenta,
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  Speaker 1: four glasses or one liter of water, find salt as needed.
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  Speaker 1: Start with the meat and tomato sauce. Heat a generous
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  Speaker 1: drizzle of extra virgin olive oil in a large pot.
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  Speaker 1: Add the ground beef. Brown the meat over high heat
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  Speaker 1: for about ten minutes, and break it up well with
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  Speaker 1: a wooden spoon. Keep going until the meat changes color
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  Speaker 1: and texture and the bottom of the pot looks dry.
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  Speaker 1: While the meat browns, remove the casing from the sausage.
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  Speaker 1: Cut the sausage into pieces about three quarters of an
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  Speaker 1: inch long. When the ground beef is well browned, add
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  Speaker 1: the sausage pieces to the pot. Season with fine salt.
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  Speaker 1: Let the sausage seer together with the beef. Still over
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  Speaker 1: fairly high heat, pour in the red wine to the glaze.
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  Speaker 1: Let the wine cook until the alcohol has completely evaporated.
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  Speaker 1: Add the tomato puree. Moisten with most of the hot
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  Speaker 1: vegetable broth, and keep a small amount of broth aside
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  Speaker 1: to add later if needed. Lower the heat. Add the
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  Speaker 1: bay leaves to the pot. Let the sauce cook gently.
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  Speaker 1: After about ten minutes, remove the bay leaves, cover the
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  Speaker 1: pot with the lid. Simmer the meat and tomato sauce
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  Speaker 1: gently for about forty five to sixty minutes. During cooking.
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  Speaker 1: If the sauce becomes too dry, add a little more
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  Speaker 1: hot broth. At the end of cooking. The sauce must
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  Speaker 1: be fairly thick and rich, not watery. While the meat
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  Speaker 1: and sauce simmer, prepare the polenta. Pour the water into
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  Speaker 1: a pot and bring it to a boil. Add fine salt.
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  Speaker 1: Slowly pour in the instant flour for polenta while you
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  Speaker 1: stir continuously with a wisk to avoid lumps. Cook the
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  Speaker 1: polenta for the time indicated on the package, stirring as
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  Speaker 1: until you obtain a soft consistency that spreads easily on
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  Speaker 1: a platter. When both the polenta and the braised beef
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  Speaker 1: in tomato sauce are ready, assemble the dish. Spread the
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  Speaker 1: hot polenta on a large serving platter in an even layer.
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  Speaker 1: Spoon the thick meat and tomato sauce over the surface
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  Speaker 1: of the polenta. Serve the polenta with braised beef in
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  Speaker 1: tomato sauce immediately steaming hot, so that the sauce soaks
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  Speaker 1: into the soft polenta and creates a creamy, comforting dish.