Matuffi

October: time for matuffi.

Matuffi is a polenta and ragù dish from Lucca (Tuscany) I used to have in Forte dei Marmi at the very end of our summer holidays. Maura, who helped my grandmother in the kitchen for many years, served it in individual plates with delicate gestures. I still remember her. She arranged a little runny polenta on the bottom and gently topped it with her smooth ragù, which she cooked for hours. We had to wait until everybody had been served before we could start tasting one of our favourite dishes. This waiting made the dish even more delicious. We had the time to smell, to watch and to look forward to it.

Matuffi 

Ragù
150 g minced beef
150 g minced pork
1 medium carrot, quartered and chopped
1 large onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, peeled
100 ml dry white wine
2 tablespoons tomato puree
400 g tomato passata
2 bay leaves
Sea salt
Extra virgin olive oil

Matuffi
200 g fine polenta flour
1.200 ml water
Sea salt
60 g freshly grated Parmesan
Butter to decorate

Serves 4 to 5
Preparation time: 15 minutes
Cooking time: 150 minutes for the ragù, 5 minutes for the matuffi, if using pre cooked polenta flour

Ragù

1. In a heavy-based pan, heat 2 tablespoons of oil and sauté the carrot, the onion and the celery with a pinch of salt for 5 minutes on medium heat. Add garlic and cook for another minute.
2. Add the meats to the vegetables and sauté on high heat for 5 minutes, stirring frequently.
3. Pour the wine in and mix.
4. Combine the tomato puree and stir for 1 minute. Add passata and mix through.
5. Adjust the seasoning and add the bay leaves. 
6. Leave to a simmer, covered, for 150 minutes, stirring occasionally.

Matuffi

1. In a pan, bring the water to the boil and add 1 tablespoon of salt.
2. Lower the heat to a simmer  and add the polenta flour, slowly, stirring vigorously with a whisk until blended.  Reduce the heat to the lowest and cook for 5 minutes, stirring frequently. The polenta should be soft, almost runny.
3. Arrange 3 to 4 tablespoons of polenta on the individual dishes and top with the ragù. 
4. Sprinkle with Parmesan and dot with butter.
5. Serve at once.