Polenta with Sugo Finto Recipe
Creamy polenta is topped with Sugo Finto, a rich meatless ragu.
Check out other recipes from Serious Entertaining: Dinner in Florence »
- Yield:serves 4
- Active time: 40 hour
- Total time:1 hour 20 minutes
Ingredients
- 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
Directions
-
1.
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.
-
2.
Add red wine and cook until it has mostly evaporated, about 6 minutes.
-
3.
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.
-
4.
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.
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5.
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.
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