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Ready Polenta with Ragù

Ingredients for 4 people

250g Casale1485 of ready Polenta, 0,75 litre of hot water, extra virgin olive oil, 4 cloves of garlic, fine sea salt, fresh ground pepper, 1 medium onion, 1 carrot, 1/2 celery stalk, 500g of minced meat (pork or beef), 1 sausage opened (optional), 1 peeled tomatoes can (250g), ½  glass of red wine, ½ teaspoon of parsley finely diced.


In order to prepare a delicious ragù chop the onion, the carrot and the celery stalk together, then in a saucepan put 7 tablespoons of extra virgin olive oil and warm up the chopped onion, the celery and the carrot, until soft (3 minutes).

Add the 4 cloves of garlic, the minced meat and one opened sausage, season with 2 teaspoons of fine sea salt and some fresh ground pepper to taste, then allow them to cook until the meat is quite dry (10 minutes). Add the red wine and let it evaporate. Finally, add the tomatoes and break them up with a wooden spoon. Season with 3 or 4 teaspoon of fine sea salt and stir. Bring to the boil and let it cook about one hour. Add some hot water if too dry. Stir occasionally. Dust with the parsley at the end.

In another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.

Finally, pour the polenta on a large chopping board, smooth it and garnish with the ragù.

Put the chopping board at the centre of the table and now share with your friends or family.

This is the traditional way to serve the polenta in Italy.

If you prefer, you can pour the polenta in every single dish, garnish with the ragù and serve.


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