Polenta with a white ragù of pancetta, sausage, and ham (Polenta con ragù bianco) from In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers by Carol Field

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 31, 2019

    This is a delicious, intensely flavored meat sauce. The serving size is relatively small - it's almost more like a meat condiment to be eaten with polenta and vegetables (it was great with cooked dark greens), but I think that's the way it's meant to be eaten! Because it's so flavorful, a small amount goes a long way. My sauce came out surprisingly sweet for a meat sauce (probably the brand of ham and sausages I used) - I added lots of black pepper which balanced it out. Meat gets nicely tender after its long simmer. I cooked it until liquids were fully reduced and drained off some of the rendered fat since there was more than I prefer. There was sufficient salt to season the sauce in the meats I used - no additional salt necessary. In fact, I made my polenta a bit less salty than usual to balance the sauce. I used a different polenta recipe (and cooked it with chicken stock) than the one in this book - so no feedback on the polenta part of the recipe.

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