Beef spezzatino with polenta

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Beef spezzatino with polenta

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Adjust Servings:
800 g Beef Spezzatino
200 g Corn flour
400 g Tomato puree
1 tablespoon Onion Onion must be chopped
As you like Flour
As you like Rosemary
200 ml Red wine
As you like Extra virgin olive oil
As you like Salt
As you like Pepper

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Beef spezzatino with polenta is one of the most classic winter dishes in Italy. Almost every Italian has found himself at least once in his life eating beef spezzatino with polenta in front of a lit fireplace during a dreary winter day.

Polenta has always represented, along with rice and pasta, one of the historical bases of traditional Italian cuisine. Beef spezzatino is its ideal complement.

So let’s see how to prepare this recipe. As always, let us know your opinions on this dish in the comments!

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Sauté the chopped onion over low heat in a tablespoon of oil until browned.


Toss the pieces of beef spezzatino in flour and brown them briefly over high heat, douse with half a glass of red wine and let it evaporate.


Add the tomato puree, scent with a few rosemary needles and salt lightly. Stir and simmer with the pan covered for about 1 1/2 hours, stirring occasionally and adding hot water should the meat become too dry. When cooked, adjust the flavor with salt and pepper.


While the spezzatino is cooking, bring one liter of water to a boil, salt it with a tablespoon of coarse salt, add a tablespoon of oil and pour in the cornmeal by sprinkling, stirring continuously with a whisk for a couple of minutes. Cook the polenta over medium heat, stirring very often, for about 40 minutes.


Serve the polenta on plates, then pour the beef spezzatino over it. Finish with a drizzle of oil and a grind of pepper.


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