Con Ragu di Salsiccia

4         Chef: From CBS Cooking Episode by Flamma Osteria

For Polenta:

9 Cups Water  2 tsp Salt
2 Cups Ground Corn meal 2 TBS Butter
1 Cup Parmesan Cheese You can also make it without the Cheese.

Bring water to a boil. Season water with salt and whisk in the corn meal with a heavy gauge whisk. Cook for 35-40 minutes. The mixture will become very thick and bubbly. At this point whisk in the butter. After combined smoothly, pour into dishes. You will then be ladling the Ragu over the polenta and finishing with a sprinkle of parmesan cheese.

For Ragu:

2 TBS Butter  1 TBS Olive Oil
1.5 lbs Italian pork sausage  1 small onion (diced)
1 stalk celery (diced) 1 small carrot (diced)
1 cup dry white wine 1 cup dry white wine
1 28 oz can whole peeled tomatoes (crushed) 1/3 cup milk
12oz chicken stock Salt / Pepper to taste

Add butter and oil to a sauce pot at medium heat. Once hot, add vegetables and cook them for five minutes. At this point add sausage and cook for another 10 minutes until the sausage loses its raw color. Next, add the white wine and reduce for 5 minutes. Stir in the tomatoes and stock, then cover and cook for 1.5 hours. At the end, add milk and cook for a final 30 minutes.