for 4 person

Ragout

	oil, for frying
500 g	minced meat (beef)
½ tsp	salt
a little	pepper
2	red onions, finely chopped
2	garlic cloves, squeezed
2 sprig	rosemary, finely chopped
600 g	squash, cut into cubes
25 g	dried porcini mushrooms
2 tbsp	tomato puree
2 dl	red wine
3 dl	beef bouillon
½ dl	balsamic vinegar
	salt and pepper to taste

Polenta

1 litre	water
1 tsp	salt
200 g	medium-fine polenta
200 g	mascarpone

How it's done

Ragout

Heat a dash of oil in a non-stick frying pan. Brown the meat for approx. 3 mins. per batch, remove, season. Reduce the heat, sauté the onions, garlic and rosemary in the same pan. Add the squash, mushrooms and tomato puree, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock and balsamic, bring to the boil, reduce the heat, return the meat to the pan, cover and simmer for approx. 15 mins.

Polenta

Bring the water to the boil, season with salt, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Stir in the mascarpone, season. Serve the ragout with the polenta.

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