Pasticcio di polenta al sugo - Brodo di Coccole

Prepare the polenta according to the package instructions using the corn flour.

In a pan, heat the olive oil and sauté the mixed soffritto (carrot, celery, and onion).

Add the minced meat (or vegetable alternative) and cook until browned.

Incorporate the dried mushrooms (or fresh mushrooms) and cook for a few minutes.

Add the tomato passata, triple concentrated tomato, and wine, then season with salt, sage, and bay leaf. Simmer the sauce.

Layer the cooked polenta with the meat sauce and cheese in a baking dish.

Top with grated cheese and bake until golden.

Equipment Needed

Spice Level:

Dietary