Ingredientes para Polenta Pasticciata Ragu
- 6 cups water
- Salt to taste
- 4 cups coarse polenta
- Butter
- 1/2 pound Italian sausage
- Rag Pasta Sauce
- Goat Cheese
- 3/4 cup grated Parmesan cheese
- Baby Arugula
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Pepper to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Polenta Pasticciata Ragu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Polenta Pasticciata Ragu
- Prepare the Ragù: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 large onion, finely chopped, and 2 carrots, finely chopped, and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for 1 minute more.
- Add 1 pound of ground beef and 1/2 pound of Italian sausage, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain off any excess fat.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (optional), salt, and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours for a deeper flavor. Stir occasionally.
- Prepare the Polenta: While the ragù simmers, bring 6 cups of water to a boil in a large saucepan. Gradually whisk in 4 cups of coarse polenta, stirring constantly to prevent lumps. Reduce heat to low, and continue stirring frequently for about 20-25 minutes, or until the polenta is thick and creamy. Stir in 1/2 cup of grated Parmesan cheese.
- Assemble the Pasticciata: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Spread half of the polenta in the bottom of the dish. Top with the entire ragù. Spread the remaining polenta over the ragù. Sprinkle with the remaining 1/4 cup of Parmesan cheese.
- Bake: Bake for 20-25 minutes, or until heated through and the top is lightly browned. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
6g
Fat
79g
Carbs
9g
