Name: Argentine Polenta with Tuco Sauce and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Argentine
Ingredients: 60 ml of olive oil (4 tablespoons); 200 g of chopped onion (1 large onion); 2 cloves of minced garlic (2 garlic cloves); 500 g of ground beef (about 1 pound); 800 g of crushed tomatoes (one 28 oz can); 30 g of tomato paste (2 tablespoons); 100 ml of red wine (1/2 cup) (optional); 2 pieces of bay leaves (2 leaves); 5 g of dried oregano (1 teaspoon); to taste of salt (for the sauce); to taste of black pepper; 2 liters of water (8 cups); 15 g of fine salt (for the polenta) (1 tablespoon); 500 g of cornmeal for polenta (2 1/2 cups); 50 g of butter (3 tablespoons); 150 g of grated cheese (reggianito or Pecorino Romano) (1 1/2 cups (Parmesan works as a substitute))

Ingredients

Scale

60 ml of olive oil (4 tablespoons)
200 g of chopped onion (1 large onion)
2 cloves of minced garlic (2 garlic cloves)
500 g of ground beef (about 1 pound)
800 g of crushed tomatoes (one 28 oz can)
30 g of tomato paste (2 tablespoons)
100 ml of red wine (1/2 cup) (optional)
2 pieces of bay leaves (2 leaves)
5 g of dried oregano (1 teaspoon)
to taste of salt (for the sauce)
to taste of black pepper
2 liters of water (8 cups)
15 g of fine salt (for the polenta) (1 tablespoon)
500 g of cornmeal for polenta (2 1/2 cups)
50 g of butter (3 tablespoons)
150 g of grated cheese (reggianito or Pecorino Romano) (1 1/2 cups (Parmesan works as a substitute))