INGREDIENTS
- – 500 g minced pork
- – 1 pork sausage
- – 1 giant onion
- – 1 celery
- – Chopped garlic
- – Vino
- – 2 L of crushed tomato
- – 1 tbsp tomato extract
- – Oil
- – Laurel
- – Oregano and chopped basil to style, salt and pepper
- – Salt and pepper
- Polenta:
- – Polenta 250 g
- – Sizzling 750 cc
- – Thyme c/n
- – Grated cheese 50 g
- – Butter 50 g
Are you excited to organize a spectacular braised ragú? Accompanied by polenta
PROCEDURE:
1. Sauté the onion, celery, garlic, add the meat and the shredded chorizo, seal effectively.
2. Add the wine and let it evaporate, add the extract and crushed tomato.
3. Season and cook dinner about 2/3 cups, coated and stirring sometimes.
4. End with the oregano and basil.
5. In a pot with boiling salted water, add the polenta whereas whisking constantly in order that lumps don’t kind, cook dinner over most warmth and when it begins to thicken, deliver the warmth to minimal, add the butter and grated cheese, thyme, combine and as soon as the polenta opens take away from the warmth.
