for 4 person

Meat

1 tbsp	peanut oil
450 g	beef ragout
100 g	dry-cured country bacon, cut into strips
1	onion, finely chopped
2	garlic cloves, roughly chopped
½ tbsp	white flour
¼ tsp	salt
a little	pepper
1 tbsp	tomato puree
1 dl	red wine
1 dl	water
1 tin	chopped tomatoes (approx. 230 g)
1 sprig	thyme
1 sprig	sage
	salt and pepper to taste

Polenta

1 litre	water
1 tbsp	butter
1 ½ tsp	salt
a little	pepper
250 g	coarsely ground polenta (Bramata)

How it's done

Meat

Heat the oil in a frying pan, brown the meat in batches for approx. 3 mins., remove. Fry the bacon, onions and garlic in the same pan for approx. 2 mins., return the meat to the pan, dust with flour, season. Stir in the tomato puree. Add the wine and reduce completely. Add the water and tomatoes, bring to the boil. Reduce the heat, add the sprigs of thyme and sage, cover and braise for approx. 1 hr. Remove the herbs, season.

Polenta

Bring the water to the boil with the butter, season.

Stir in the sweetcorn, reduce the heat, cover and cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste.

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