Polenta with Tuscan sauce

Tuscan sauce is a typical slow cooking recipe. Make a bigger amount and freeze some portions for later.

Chop 2 carrots, 2 onions, 3 stems of celery, 6 garlic cloves. Fry in some olive oil (the real Tuscan recipe will tell you to  add 1 slice of chopped pancetta ). Add 700 grams of minced meat (mix pork, chicken, or beef) and 2 table spoons of dried basil. Bake while mashing the meat. Add 500 ml of red wine. Cook until almost dry. Add 4 cans of peeled tomatoes. Add some nutmeg. Cook for at least one hour. Stir now and again. Add stock if the sauce becomes too dry (which will not easily happen unless you use less tomatoes).

The sauce will always have more taste if prepared the day before (time to create a perfect  balance in flavors). Before serving add some salt, pepper, and some sugar if too sour. Serve with some fresh basil.

In certain recipes you will find chicken liver or porcini as additional ingredient.

This sauce can be served with pasta or polenta. Boil the polenta following the instructions, in some salted water (1 cup polenta for 3 cups of water). Add a bay leave or some fresh thyme. Serve the polenta simply cooked, or bake shortly in the oven to get a firmer version which can be cut in pieces.

Yummie comfort food: polenta al sugo toscano!


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