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POLENTA WITH SAUSAGE RAGU

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POLENTA WITH SAUSAGE RAGU

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

6 servings

  • Ingredients
  • Recipe
  • Sausage1 kg
  • Peeled Tomato4 can(s)
  • Salmon1/2 cup
  • Onion2 unit(s)
  • Garlic5 unit(s)
  • Red wine1 cup
  • Water1 cup
  • Olive oil5 tablespoon
  • Bay leaf3 unit(s)
  • Basil sprig1 unit(s)
  • Salt and Black Pepper to taste
  • Water1 l
  • Beef broth1 unit(s)
  • Butter with salt50 g
  • Cornmeal2 cup
  • Sour cream1 unit(s)
  • Nutmeg to taste
  1. sausage ragu Remove the pepperoni sausage from the fridge and leave it at room temperature while you prepare the other ingredients, it can't be cold when it's golden. 2. Peel and finely chop the onion and garlic cloves. Wash, peel and pass the carrot through the fine part of the grater. Wash, discard the leaves and cut the stalk 3. of celery in cubes. 4. With the tip of the knife, cut only the skin of the sausage sections and discard. Transfer the meat to a bowl and, with a spatula, break it up into smaller pieces if you prefer, discard the larger pieces of fat. 5. Place a large pot over medium heat. When it heats up, drizzle with 2 tablespoons of oil and brown the sausage meat in stages if you put it all at the same time it steams instead of browning. Let it brown for about 5 minutes, stirring occasionally with the spatula to brown evenly and be able to break the meat into smaller pieces. Transfer to a bowl and brown the rest of the meat, basting the pan with oil each time. 6. Keep the pan on medium heat, drizzle with 2 more tablespoons of oil and add the onion. Season with a pinch of salt and sauté for 2 minutes until wilted. Add the carrots and celery and sauté for another 3 minutes, scraping the bottom of the pan well to dissolve the burns. Add the garlic, fennel seeds, bay leaf and stir for just 1 minute to perfume. 7. Return the sausage to the pan, drizzle with the wine and mix well. Let it cook until dry. Add the peeled tomato (with the liquid), drizzle with the water and mix well. Season with salt and pepper to taste carefully, as the sausage is already salted and let it cook on high heat until it boils. 8. Lower the heat and let it cook for another 1 hour with the lid ajar, until the sauce thickens in the last 10 minutes of cooking, add the basil to flavor the sauce. Taste and adjust the salt.
  2. Cooked Corn Meal In a pan, sauté the garlic and onion together with the butter, add the water, bay leaf, beef stock, salt and nutmeg. Let it boil. After boiling, add the cornmeal dissolved in a little water to avoid lumps and stir. Lower the heat, cover the pan and cook for approximately 25 minutes. Turn off and remove the bay leaf. Add the cream. Serve with the hot ragu and enjoy!!!

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