for 4 people

Ragout

	oil for frying
500 g	beef ragout
1 tbsp	white flour
½ tsp	salt
160 g	diced bacon
2	onions, cut into wedges
1	cinnamon stick
3 sprig	sage
1 ½ dl	red wine
3 dl	beef bouillon
1 tin	peeled tomatoes (approx. 400 g)
	salt and pepper to taste

Polenta

1 litre	milk water (1/2 milk, 1/2 water)
200 g	coarsely ground polenta (Bramata)
50 g	grated Sbrinz
50 g	butter
1 ½ tsp	cinnamon
1 tsp	salt
a little	pepper

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.

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