Polenta with braised beef in tomato sauce

Elements Ground beef 1.5 lbs Sausage 7.1 oz Tomato purée 2.1 cups Red wine 3.5 oz Vegetable broth 3.5 oz Bay leaves 2 leaves Extra virgin olive oil to taste Fine salt to taste Instant flour for polenta 1 ½ cup Water 4 glasses Fine salt to taste Method To prepare polenta e bruscitt in tomato sauce, start by placing the ground beef in a pot with a generous drizzle of hot oil 1 . Brown over high heat for about ten minutes, breaking up the meat well with a wooden spoon 2 ; it should change color and texture and the pan should look dry 3 . In the meantime, remove the casing from the sausage and cut it into pieces about 3/4 inch 4 .

When the meat is well browned, add the sausage 5 . Season with salt and let the sausage in addition sear 5 , then deglaze with the red wine 6 . When the alcohol has evaporated, pour in the tomato purée 7 and moisten with the hot stock, keeping a little aside to add if needed 8 .

Lower the heat and taste with bay leaves 9 . After about 10 minutes you can remove the bay leaves 10 , then cover with a lid and simmer gently for about 45–60 minutes 11 .

If it becomes too dry, add more stock, but keep in mind that at the end of cookery the sauce should be fairly thick 12 . Meanwhile, make the polenta: bring the water to a boil, salt it, and slowly pour in the cornmeal 13 while stirring with a whisk.

Cook for the time indicated on the package or until you obtain a soft consistency 14 . When both preparations are ready, spread the polenta on a serving platter and spoon the sauce over it.

Your polenta e bruscitt in tomato sauce is ready to be served 15 !