Polenta with Pork, Veal, and Sausage in Tomato Sauce

Name: Polenta with Pork, Veal, and Sausage in Tomato Sauce
Total time: 9000 s
Yield: Serves 4 servings
Ingredients: 1 package Valsugana polenta; 7 oz pork ribs (200 grams); 7 oz veal steak (200 grams); 8 sausages; 2 bottles tomato purée; as needed Olive oil,; 1 onion; 1 carrot; 1 celery stalk; as needed Salt,; as needed Black pepper,; 1 small bunch parsley; as needed Ground ginger,; 1 glass red wine

Fabio Del Buono @FabioMasterChef

Paola

Polenta with Pork, Veal, and Sausage in Tomato Sauce

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

2 hours 30 minutes

Serves 4 servings

1 packageValsugana polenta
7 ozpork ribs (200 grams)
7 ozveal steak (200 grams)
8sausages
2 bottlestomato purée
as neededOlive oil,
1onion
1carrot
1celery stalk
as neededSalt,
as neededBlack pepper,
1small bunch parsley
as neededGround ginger,
1 glassred wine

Saved

Steps

2 hours 30 minutes

1

Cut the pork and veal into pieces and set aside in a bowl.
2

Wash, peel, and finely chop the vegetables; set aside.
3

In a large pot or Dutch oven, heat the olive oil and add the chopped vegetables. Sauté until softened, then add the meat pieces and sausages. Season with salt and brown for about 10 minutes.
4

Pour in the red wine, let it evaporate, then add the tomato purée. Season with salt, black pepper, and chopped parsley. Simmer on low heat for about 2 hours, stirring occasionally to prevent sticking.
5

After this time, bring 4 1/4 cups water (1 liter) to a boil in a pot for the polenta.
6

Once boiling, season with salt and a drizzle of olive oil. Gradually pour in the polenta, stirring constantly with a wooden spoon for about 8 minutes.
7

When done, turn off the heat and transfer the polenta to a work surface.
8

Turn off the sauce and set it aside as well.
9

To serve, spoon some sauce onto a serving dish, add the polenta and meat, and serve.