Matuffi

Finely chop the celery and onion, then sauté them in saucepan with extra virgin olive oil. Keep the heat moderate and stir until the vegetables are soft and slightly translucent, without darkening. This base should be fragrant and uniform before adding the meat.

Crumble the Italian sausages directly into the saucepan and join them to the soffrittoBrown them, stirring to distribute the meat evenly and break up any compact pieces; wait until it changes color and develops a strong aroma, avoiding burning the vegetables on the bottom.

Pour the red wine little by little into the saucepan and let it evaporate over high heat. Stir to loosen the residue from the bottom and continue until the alcohol smell fades and the liquid reduces, leaving the meat well-flavored but not dry.

Soak the dried mushrooms in warm water, then squeeze and chop them. Add them to the already cooked meat and mix to combine. pan juices. Continue briefly, until their scent spreads in the saucepan And the mixture it is homogeneous.

Add the canned whole peeled tomatoes without seeds and the bay leaf, Therefore season with salt to taste and pepper. Bring the sauce to a boil, reduce the heat, and cook for about 20 minutes. It's ready when it appears concentrated, fragrant, and thick enough to coat a spoon.

Pour a liter and a half of water into another saucepan, add salt, and bring to a boil. Maintain a steady boil before adding the flour: very hot water promotes even cooking and reduces the risk of lumps forming.

Pour the cornmeal in boiling water very slowly, stirring continuously with a tablespoon. Continue cooking for about 40 minutes, without interrupting the movement, until the polenta It becomes smooth, thick, and homogeneous. It should be soft and lump-free when finished.

Serve in a bowl alternating a spoonful of polenta, one of sauce and a generous sprinkling of Parmigiano Reggiano grated or pecorinoContinue layering until you run out of ingredients, spreading the dressing evenly to create full bites.

Bring the matuffi to the table as soon as they are made, when the polenta It's still hot and the sauce is very fluid. Serve them with a spoon, as is customary for this dish, so that each portion retains the alternation of polenta, ragù and cheese.