Gnocchi di Polenta al Sugo di Carne Polenta Gnocchi with Mean Sauce Ingredients (serves 6-8) For the meat sauce: • 1 onion, chopped finely • 1 carrot, chopped finely • 1 celery stalk, chopped finely • 5 sprigs of parsley, chopped finely • 100 ml extra virgin olive oil • 400 g minced beef
• 1 pork sausage, skinned and chopped • 1 glass dry red wine • Optional: 25 g dried porcini mushrooms, soaked and chopped • 400 g tomatoes, peeled and chopped • 2 ladles meat stock • 1 tsp salt
Sautè the vegetables in the oil until lightly golden. Add the mince and the sausage. Cook and stir until browned. Add the wine and stir until it evaporates. Add the tomatoes, stock and salt. Let it simmer for a couple of hours. If it dries out, add a little stock or water. At the end of the cooking process check if there is enough salt and adjust to taste.
For the gnocchi: • 700 g polenta (corn meal) • 2 L water or stock • a pinch of salt • a pinch of black ground pepper Boil the water/stock with salt and pepper and slowly pour the polenta into the liquid, whisking continuously. Keep stirring and cook for about 20 minutes. Pour the polenta onto a tray and spread it until you obtain a thickness of about 2 cm. Let it cool. When the polenta is set, cut it into discs and toss them through the hot meat sauce. Serve.
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