Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ragout
Polenta
Utensils
One casserole dish with a lid
How it's done
Ragout
Heat a dash of oil in a cooking pot. Dust the meat with flour, add in batches, brown for approx. 5 mins. per batch. Remove, season with salt. Reduce the heat and wipe the cooking fat from the pot, add the bacon, gently fry until crispy without adding any oil. Add the onions and fry for approx. 3 mins. Add the cinnamon stick and sage, pour in the red wine, reduce almost completely. Add the stock and tomatoes, bring to the boil, season. Reduce the heat, return the meat to the pot, cover and braise over a low heat for approx. 1 1/2 hrs.
Polenta
Pour the milky water into a pan, bring to the boil. Stir in the polenta, simmer for approx. 30 mins. over a very low heat, stirring occasionally. Add the Sbrinz, butter and cinnamon, mix, season. Serve the polenta with the ragout.
| Serve: | For a more festive way to serve this dish: Spread the polenta onto a tray, leave to cool, cut out shapes and fry in a little butter. |
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