Short Rib Ragù Polenta Bowl with Burrata and Crispy Sage

Method

1. Cut the short rib into 4 cm cubes, pat dry and season with the salt. Heat the olive oil in a 20 cm pot over medium-high heat, add the meat in a single layer and brown it for 10 min, until deep brown on all sides. Work in two batches if crowded, and mind the spitting fat.

   Add in this stepBoneless beef short rib 400 gSalt (for the meat) 1 tspExtra-virgin olive oil (for browning) 1½ tbsp

   medium-high heat

2. Turn down to medium heat, add the chopped onion and garlic and cook for 5 min until soft, then stir in the tomato paste for 1 minute more.

   Add in this stepOnion ½Garlic cloves 2Tomato paste 1 tbsp

   medium heat

3. Pour in the wine, turn up to medium-high heat and scrape up the brown bits as it reduces by half, about 2 min.

   Add in this stepDry red wine 120 ml

   medium-high heat

4. Add the passata, water and rosemary. Bring to a boil on medium-high heat, then turn down to low heat, cover and simmer for 1 h 30 min, stirring every 30 minutes. When a cube crumbles easily under a fork, shred the meat right in the pot with two forks and remove the rosemary stem. If the sauce is thin, simmer uncovered for a few more minutes.

   Add in this stepPassata 300 gWater (for the ragù) 250 mlRosemary sprig 1

   medium-high heat→low heat

5. When the ragù is nearly ready, heat the milk, water and salt in a 18 cm saucepan on medium-high heat until just about to boil, then whisk in the polenta in a thin stream. Immediately turn down to low heat and stir constantly for 6 min, until smooth and creamy. Bubbling polenta spits hot drops, so use a long-handled whisk or spoon. Off the heat, stir in the butter and half the Parmigiano; loosen with a splash of hot water if too stiff.

   Add in this stepMilk 250 mlWater (for the polenta) 250 mlSalt (for the polenta) ½ tspInstant (quick-cook) polenta 90 gButter 20 gParmigiano Reggiano, finely grated 15 g

   medium-high heat→low heat

6. Heat the olive oil in a small pan over medium heat. When a test leaf sizzles at once, add the sage leaves (patted completely dry, as water makes the oil spit) and fry for 30 sec, until the bubbling calms down. Drain on paper towel; they crisp up as they cool. Keep the fragrant oil.

   Add in this stepOlive oil (for frying the sage) 1½ tbspFresh sage leaves 6

   medium heat

7. Spoon the polenta into warm bowls, make a shallow well in the middle and pile in the ragù. Tear open the burrata on top, scatter over the sage leaves, drizzle with the sage oil and finish with the rest of the Parmigiano and some pepper. Eat right away: polenta firms up as it cools.

   Add in this stepBurrata (or fresh mozzarella) 125 gParmigiano Reggiano, finely grated 15 gBlack pepper to taste