For the sauce: small onion (70 g) finely chopped
1 tablespoon olive oil
2/3 cup ground black pepper (80 g)
2/3 cup grated carrot (90 g)
400 g ground beef (or chuck or brisket), minced
1 teaspoon salt
1 pinch black pepper
1 cup milk (240 ml)
1/4 teaspoon ground nutmeg, grated
1 cup dry white wine (240 ml)
2 cans of tomato puree (800 g)
a basic polenta recipe (see Polenta Basic)
1/3 cup grated Parmesan cheese (40 g) for dusting
For the sauce: small onion (70 g) finely chopped
1 tablespoon olive oil
2/3 cup ground black pepper (80 g)
2/3 cup grated carrot (90 g)
400 g ground beef (or chuck or brisket), minced
1 teaspoon salt
1 pinch black pepper
1 cup milk (240 ml)
1/4 teaspoon ground nutmeg, grated
1 cup dry white wine (240 ml)
2 cans of tomato puree (800 g)
a basic polenta recipe (see Polenta Basic)
1/3 cup grated Parmesan cheese (40 g) for dusting
Prepare the sauce: in a large pan, over high heat, sauté the onion in olive oil, stirring occasionally with a wooden spoon, until softened (about 2 minutes)
Add the black pepper and carrot and continue to cook, stirring occasionally, for about 2 minutes
Add the beef, salt, and black pepper and cook, stirring occasionally, until the beef is tender (about 10 minutes)
Add the milk and nutmeg and simmer over low heat, stirring constantly, until the mixture thickens (about 10 minutes)
Add the white wine and let it evaporate over high heat (about 10 minutes)
Add the tomato puree with its liquid, stir well, and bring to a simmer
Simmer, stirring occasionally with a wooden spoon and adding water as needed, until the sauce thickens (about 1 hour)
Spread the basic polenta on a plate, top with the sauce, dust with Parmesan cheese, and serve
340 calories per serving
Note: If desired, prepare the sauce the night before and store it in the refrigerator
Before serving, reheat over medium heat
A robust red wine with good acidity, such as Chianti Classico 96 from Rocca delle Macie, Italian, $14.80, or Catena Malbec 96 from Argentina, $18.50
