Italian
Polenta with Pork Ribs and Sausage Sauce
by Gambero Rosso · 452K subscribers on YouTube
A rustic dish from Giorgione's tradition: creamy polenta topped with a rich ragù made from spuntature (pork ribs), sausage, and guanciale, slowly simmered with tomato.
- Difficulty
- medium
Ingredients
13 items- Olive OilGenerous amount
- CarrotFinely chopped
- OnionFinely chopped
- CeleryLess than carrot and onion
- GuancialeCut into large pieces
- SausageWhole sausages
- Pork RibsPork spare ribs cut between cartilage into large pieces
- SaltTo taste
- Black PepperTo taste
- Tomato PasteA spoonful
- WineWhite or red, a splash
- TomatoCrushed or peeled tomatoes
- PolentaCornmeal for polenta, prepared according to usual method
Method
- Heat olive oil in a large pot. Add finely chopped carrot, onion, and celery (use more carrot and onion). Sauté until softened.
- Add the guanciale cut into large pieces and let it render.
- Add the whole sausages and the pork spare ribs (cut between the cartilage into large pieces). Season with salt and pepper.
- Let everything brown for about 15–20 minutes, stirring occasionally.
- Add a spoonful of tomato concentrate and a splash of wine. Stir and let the wine evaporate.
- Add the tomatoes (crushed or peeled) and simmer gently for a long time.
- Meanwhile, in a separate pot, prepare the polenta according to your usual method, stirring frequently until thick and creamy.
- To serve, spread polenta on a wooden board, create a well in the center, and fill with the meat sauce, including pieces of meat. Serve hot.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
