Spezzatino al Barolo

Instructions

1. 1
   To get things moving, thoroughly pat the beef cubes dry with paper towels and season them generously with salt and ground black pepper.
2. 2
   Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until beautifully browned on all sides, then transfer it to a plate.
3. 3
   In the same pot, drop the heat to medium and toss in the diced onion, carrots, and celery along with the smashed garlic, sautéing until soft.
4. 4
   Return the seared beef to the pot, add the tomato purée, and stir well for a minute to coat the ingredients.
5. 5
   Pour almost the entire bottle of Barolo wine into the pot, add the fresh rosemary sprigs, cover with a tight lid, and simmer over low heat for about two hours.
6. 6
   While the stew bubbles, sauté the sliced porcini mushrooms in a separate skillet with a splash of olive oil, salt, and pepper until golden brown, then set aside.
7. 7
   About ten minutes before the meat finishes cooking, bring your water or broth to a boil in a medium pot with a pinch of salt.
8. 8
   Gradually whisk in the cornmeal in a steady stream to ensure no clumps form in your polenta.
9. 9
   Cook the polenta over low heat according to the package directions, stirring continuously, then turn off the heat and stir in the butter for a silky texture.
10. 10
    Check your stew; the beef should be melt-in-your-mouth tender and the wine sauce reduced into a glossy, rich coating.
11. 11
    To serve, ladle a generous bed of warm creamy polenta into bowls, spoon the Spezzatino al Barolo alongside with plenty of its rich sauce, and top with the sautéed mushrooms and a sprinkle of fresh parsley.