POLENTA WITH MUTTON RAGU

Preparation Method :

• To make the tomato sauce, pour the oil in a pan and fry the onions on medium heat until golden brown. Add the tomatoes, and 200 ml water. Simmer for 20 minutes then add the basil leaves.
• Blend into a puree. Season with salt and pepper and set aside.
• To make the ragu, steep the dried porcini mushrooms in boiling water for 10 minutes.
• Strain the mushrooms and reserve the liquid.
• Finely chop the mushrooms and add to the onion, celery and carrot.
• In a pot, heat 3 tablespoon oil and add the meat chunks.
•  Brown the meat chunks in the oil until they are golden and caramelised. Remove from the pot and set aside.
• In the same pot, add the remaining oil and butter. Toss in the vegetables, thyme, half of the parsley, garlic and fry until golden.
• Add the mushrooms and fry for 5 minutes.
• Place the meat back into the pot and stir on medium heat for 5 minutes. Add the wine and reduce by half.
• Add the reserved porcini mushroom liquid.
• Add 1 cup of the sugo and continue cooking on a low heat for approximately 1 hour 30 minutes or until the meat becomes tender. Season to taste with salt and pepper.
• Remove the meat from the pot and leave aside to cool. Take each piece and cut them into bite-sized pieces.
• Drop in the radicchio and put the chopped meat back into the pot.
• Pour the polenta into simmering water and stir to ensure there are no lumps. Place over a low flame and stir every 5 minutes for approximately 45 minutes.
• To finish the polenta, add the butter and grated parmesan. Season with salt and pepper.
• Pour the creamy porridge-like polenta onto a big wooden board or plate. Generously pour the ragu onto the polenta.
• To garnish, sprinkle pistachios, the remaining parsley, grated parmesan and finish with a drizzle of oil. Serve hot.