In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
Step 2
Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
Step 3
Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
Step 4
Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.
Step 5
*Available in the spice section of most supermarket nationwide.
Step 6
**Available at Italian markets, specialty food stores and many supermarkets.
