Braised short ribs slow-cooked in a rich Tuscan tomato and red wine ragu. Served over creamy polenta with fresh herbs and Parmigiano-Reggiano.
■ Beef short ribs■ polenta (cornmeal, water, butter, Parmesan cheese)■ tomatoes■ red wine■ onions■ carrots■ celery■ garlic■ olive oil■ thyme■ rosemary■ bay leaves■ Parmesan cheese (milk, cultures, salt, enzymes)■ salt■ black pepper
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