Polenta with Beef and Champignions Sauce
Preparation: 15 mins. Cooking: 40 mins. Portion: 6 servings Difficulty: low
Ingrediends:
For the Polenta
- 500g coveted corn flour
- 2L of water
- 1 tablespoon coarse salt
- 3 tablespoons extra virgin olive oil
For the porcini mushroom and meat ragout
- 300g fresh porcini mushrooms
- 300g beef minced)
- 1 clove garlic
- 1 chili
- 250 ml tomato sauce
- 5 tablespoon extra virgin olive oil
- salt to taste
Preparation
1. Prepare the meat and mushroom sauce, or the ragú. Use the garlic, smash it to reduce into small pieces, put in a cold casserole with the oil, parsley and chilli pepper.
2.While the oil is heating, clean the mushrooms with a damp cloth; first remove the rootlets and cut off the tip of the stems which is usually hard, then gently scrape the stem and the cap. with a samll knife to remove the earth residues, then dry them with paper towel to drain extra liquids.
3. Slice the mushrooms into thin pieces then add to the sauté before the garlic burns. Brown the mushrooms, when they no longer release water, add the finely minced meat, mix well and brown this too together with the mushrooms.
4. Even minced meat tends to release a certain amount of liquid during cooking, so let it sook until you can prepare the meat and mushroom sauce.
5. Add tomato sauce, mix well then add salt to taste, and cook over low heat for about 35 minutes, stirring occasionally to avoid sticking at the bottom, add a bit of water if necessary
6. In a large pot of boiling water add 1 teaspoon of salt then pour the uncooked polenta like rain drops while stirring to avoid sticking, see packaging for cooking instructions.
7. Once the cooking time has elapsed, the porcini mushrooms and meat sauce should be ready, then take aright portion of the polenta to the plate and season it on top with a generous amount of ragù, Bon appetit!
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