Sausage stew and spare ribs with polenta

Difficulty Medium

60 Min

Second course

4 Portions

Ingredients

  • 800 g of spare ribs cut into pieces
  • 2 sausages
  • 200 g of onions
  • 1 carrot
  • 1 stalk of celery
  • 1 garlic clove
  • 350 g of tomato sauce
  • 1 cup of white wine
  • 1 bunch of herbs: rosemary, sage and thyme
  • stock to taste
  • extra virgin olive oil
  • salt, pepper
  • sage for the decoration
  • 1 package of Polenta Valsugana Express with whole-grain flour

Ingredients

  • 800 g of spare ribs cut into pieces
  • 2 sausages
  • 200 g of onions
  • 1 carrot
  • 1 stalk of celery
  • 1 garlic clove
  • 350 g of tomato sauce
  • 1 cup of white wine
  • 1 bunch of herbs: rosemary, sage and thyme
  • stock to taste
  • extra virgin olive oil
  • salt, pepper
  • sage for the decoration
  • 1 package of Polenta Valsugana Express with whole-grain flour

Preparation

1

Chop the carrot, onion and celery and tie together with herbs.

2

Fry the garlic, vegetables and herbs into olive oil. Add the spare ribs and brown on both sides.

3

Drizzle with wine and, once it has evaporated, add the tomato. Season with salt and pepper to taste. Turn down the flame and cook for 40 minutes.

4

Prick the sausage with a fork and blanch in water for 3 minutes. Drain with a skimmer and cut into chunks.

5

Add the sausage to the sauce. Cook for another 10-15 minutes, adding broth or water to keep the sauce from becoming too thick. Set aside and keep warm.

6

Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

7

Serve the stew with the polenta and garnish with a bay leaf.