Ingredients

3/4 pound dried porcini mushrooms, roughly chopped

1 cup dry white wine

2 cups olive oil

1 pound bulk hot Italian sausage

1 pound pork butt, cut into 1-inch pieces

1 pound beef chuck, cut into 1-inch pieces

Kosher salt and cracked black pepper

1/2 pound Spanish onions, cut into 1-inch dice

1 1/2 tablespoons minced garlic

2 cups chicken stock

Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved

1/2 cup roughly chopped fresh basil

1 tablespoon dried oregano

1 teaspoon freshly ground fennel seed

1 bay leaf

Polenta

• 2 cups chicken stock or water
• 2 cups heavy cream
• 1 cup yellow polenta or cornmeal
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 2 tablespoons unsalted butter
• Torn fresh basil
• Chopped fresh flat-leaf parsley

Description

Editor's Note: The Recipe And Introductory Text Below Are From Rick Tramonto's Book Fantastico! I Serve This Traditional Side Dish As An...

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