Polenta With Ragout

Preparation:

Preparation: In a saucepan, heat two tablespoons of oil with a small piece of butter and season with the chopped onion, carrot and celery; when they have browned, add the minced meat. Add salt and pepper and leave to flavor for a few minutes. Then add the tomato sauce diluted with a little warm water and cook for about an hour over low heat, adding water if necessary. Meanwhile, prepare the polenta. When it is ready, pour it into a non-stick donut mold wet with cold water. Let it rest for 2-3 minutes and then turn the shape upside down on the serving plate. Place the hot meat sauce in the center and serve it with the grated cheese on the side. Accompanying wines: Oltrepò Pavese Bonarda “Sparkling” DOC, Rosso Piceno DOC, Solopaca Rosso DOC.