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Categories:
water salt yellow cornmeal butter basil Parmigiano cheese truffle oil olive oil yellow onion carrots clove garlic sage ground beef red wine bay leaf tomatoes
Viewed: 59 - Published at: 2 years agoIngredients
- 6 cups water
- 2 tsp salt
- 1 3/4 cup yellow cornmeal
- 3 tbsp butter
- 1 tbsp dried basil
- 1 cup parmigiano cheese plus more for sprinkling
- 2 tbsp truffle oil (optional)
- 1/4 cup olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 1 clove garlic, minced
- 1 tsp dried sage
- 1 1/5 lb ground beef
- 1/2 cup dry red wine
- 1 bay leaf
- 1 can diced tomatoes
Method
- Bring the water to a boil.
- Add the salt and gradually whisk in the cornmeal.
- Reduce the heat to low and cook stirring often about 15 minutes or until the polenta becomes thick.
- Remove from the heat.
- Stir in the butter, cheese, basil, and truffle oil.
- Set aside and keep warm.
- In a saucepan over medium heat, heat the olive oil.
- Add the onion, carrots, and garlic, and saute until softened about 10 minutes.
- Add the sage and beef, breaking up the beef with a wooden spoon.
- Raise the heat to high and cook until meat is browned about 5 minutes.
- Season with salt and pepper.
- Add the wine and cook until liquid has evaporated about 3 minutes.
- Stir in 1.5 cup cold water and the bay leaf.
- Bring to a boil, then reduce the heat to low, partially cover, and simmer for about 30 minutes.
- Season again with salt and pepper.
- Stir in the tomatoes and simmer on low partially covered for another 30 minutes.
- Season again if needed.
- Serve ragu over the polenta and sprinkle with parmigiano cheese.
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