Polenta with braised beef in tomato sauce
Discover how to prepare polenta and bruscitt in tomato sauce, a rustic and hearty Lombard recipe with meat, sausage and tomato: a warm, flavorful one-dish meal.
- 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
- 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 also 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 flavor 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 cooking 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 !
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 !
