Polenta with Porcini mushrooms Ragù
Ingredients for 4 servings
- 450 g of minced beef
- 50 g of “Funghi porcini secchi Inaudi” (dried Porcini mushrooms)
- 600 g of tomato sauce
- 1 onion, 1 carrot, 1 celery stem
- Extra-virgin olive oil
- 3 garlic cloves, fresh parsely, basil
- 200 ml of red wine
- Salt and black pepper
- 500 g of Polenta
- Grated parmesan cheese
Wash the dried mushrooms carefully. Put them into a bowl filled with warm water and soak them for approximately 10 minutes. Replace the water (refill the bowl with clean, warm water) and soak the dried mushrooms for other 10 minutes. Keep the used water for later.
Use an adequate casserole to saute onion, carrot and celery with extra-virgin olive oil. Add the garlic cloves, chopped parsley and the minced beef.
Cook until the meat has browned, then add the wine and let it simmer. Add the mushrooms, some of the water in which they were soaked, tomato sauce, salt, pepper and basil. Cook on a low heat for an hour.
Meanwhile, prepare the Polenta in salted water by pouring it until boiling and cook until the texture has become smooth. It will take approximately 45 minutes.
Serve the Polenta with the Porcini mushrooms Ragout and, if desired, some grated parmesan on top.