Creamy polenta is topped with Sugo Finto, a rich meatless ragu.
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- Yield:serves 4
- Active time: 40 hour
- Total time:1 hour 20 minutes
- 5 tablespoons olive oil
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 onion, diced
- 1/4 cup chopped Italian parsley
- 1/2 cup red wine
- 1 pound tomatoes, peeled, seeded, and finely chopped
- 4 cups water
- 1 cup polenta
- 1 teaspoon salt
- 2 tablespoons butter at room temperature
- 1 cup grated Parmesan cheese
In a large pot, heat olive oil over medium heat. Add celery, carrot, onion, and parsley and cook until vegetables are soft and onion is translucent, about 8 minutes.
Add red wine and cook until it has mostly evaporated, about 6 minutes.
Season vegetables with salt and pepper. Add tomatoes and stir to combine. Reduce heat to medium low and cover the pot. Let simmer for one hour.
When sauce has thirty minutes left to cook, begin polenta. Fill a large sauce pan with 4 cups water. Bring water to a boil and add teaspoon of salt. Add polenta and cook, stirring frequently, until thick, about 25 minutes. Stir in butter.
When sauce is finished, season with salt and pepper. Divide polenta between four plates and top with sauce. Sprinkle each plate with 1/4 cup Parmesan cheese.