Recipe(tried): Polenta with Meat Sauce

i dont really have a recipe for it we use to make it "by eye", but its really simple to put together.

Any polenta recipe will do, basically water, corn meal, and salt. Important is for the polenta to pour the corn meal in the salty wather when its boiling (like pasta) and keep stirring until ready (here in Italy we use gas stoves so its a lot easier to not have it sticking on the bottom, with the electric ones common in North Am. you cant leave it one minute without some sticking and once that happens the polenta is somewhat ruined, even better is the polenta coocked on a fire, believe or not the taste is different). The corn meal/water ratio its what gives you a more or less liquid polenta and that goes with the different tastes.

The meat sauce its essentially a stew with a base of tomato sauce, just brown the meat and add the tomato sauce,onions etc., we use to add a little cloves, olive oil (many forget it). The rosemary goes in half way during the cooking and its better if you beat it with the back of your knife first, it releases more flavours. You can tie the rosemary all around with a thread if there is someone that doesnt like to eat it, the leaves wont fall off and you just take it out before serving. A little red wine with the tomato sauce will make it even better, be careful to buy tomato sauce with no sugar in, and no startch, some have them, the starch its in cheap sauces, and to neutralize the sugar in some to a certain degree some vinegar can help. Mixing the beef in the sauce with some pork on a 3:1 or 4:1 ratio its also a good idea.

You can adapt a good Ragu' (bolognese sauce) recipe just use cubed meat instead of ground.
Have fun.