Sugo di Pesce con Polenta - Rosticceria Mirella a Corridonia

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic; cook until fragrant, about 1 minute.

Add ground beef and pork; cook until browned, breaking apart with a spoon, about 8-10 minutes.

Pour in red wine; simmer until reduced by half, about 5 minutes.

Stir in canned tomatoes, beef broth, bay leaves, and thyme; bring to a simmer.

Reduce heat to low; cover and cook for at least 2 hours, stirring occasionally.

Season with salt and black pepper to taste before serving.

For the polenta, bring milk and water to a boil in a saucepan.

Slowly whisk in cornmeal; reduce heat to low and cook, stirring frequently, until thickened, about 30 minutes.

Stir in butter and grated parmesan until creamy; season with salt to taste.

Serve ragu over creamy polenta, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens