One of my favorite dishes ever! You can also call it Polenta with Ragu, which is the same thing, if you prefer a more “pheena” feel. For the sauce I used muscle that I buy as a “special muscle medallion”, but it can be any meat that shreds, like soft/hard drumstick.
You can find the polenta recipe here on the blog (click here).
For the sauce I used:
2 tablespoons of olive oil;
800g of meat (muscle) in large pieces;
1 chopped carrot;
2/3 cup chopped celery stalk;
1 chopped onion;
2 tablespoons of soy sauce (shoyu);
1 tablespoon of tomato paste;
Salt, black pepper and green scent to taste.
I added the olive oil to heat in the pressure cooker and added the meat (without any seasoning). I gave it a quick seal and added 1/2 cup (tea) of water. I covered it and let it come to pressure. I lowered the heat and counted 15 minutes.
I removed the meat, chopped it into smaller pieces and set it aside.
Without cleaning the pan, I added the onion, carrot and celery and sautéed. I added the meat, soy sauce and extract. I added a little salt (approximately 1 level spoon), a little black pepper, 1 cup of water and covered the pan again. After it came to pressure, I left it for another 15 minutes (always on minimum heat) .
I let the pressure release normally, opened the pan, stirred the sauce, which was already breaking down on its own. I added the green scent and that was it. Delicious sauce. It can be served with pasta too, it looks wonderful!
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