Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the beef into approximately 2.5 cm cubes and pat dry with a paper towel. Finely chop the onion, carrot, and celery, and mince the garlic. Chop the parsley and set aside for serving.
Brown the beef
Heat 20 ml of olive oil in a heavy-bottomed pot. Season the beef with 2 g of salt and brown it in batches, making sure the pieces do not touch; cook each batch for about 3 minutes, until a brown crust forms on the surface. Transfer the meat to a plate.
Cook the base and slowly braise the ragù
Add the remaining 10 ml of oil to the same pot, along with the onion, carrot, and celery. Cook for 6 minutes, stirring occasionally, until the onion softens and the vegetables begin to turn golden at the edges. Stir in the garlic, tomato paste, smoked paprika, cumin, and thyme, and cook for 1 more minute. Return the meat and any juices to the pot, then add the chopped tomatoes and stock. Bring to a gentle simmer, cover, and braise over low heat for 85–95 minutes, stirring occasionally. The meat should be tender and the sauce thick. If the pot is drying out too much, add 50 ml of hot water.
Cook the polenta
When the ragù has about 35 minutes of cooking time remaining, bring 900 ml of water to a boil in a second pot and add the remaining 3 g of salt. Slowly pour in the cornmeal while whisking constantly. Reduce the heat to very low and cook for 25–30 minutes, depending on the coarseness of the cornmeal, stirring frequently so it does not stick. The finished polenta should be smooth and thick; stir in 10 ml of olive oil.
Season and serve
Taste the ragù and add the remaining 2 g of salt and the black pepper. The sauce should be distinctly tomatoey, gently smoky, and sufficiently salty; if it tastes flat, simmer it uncovered for another 5 minutes. Divide the polenta among four plates, spoon the ragù on top, and sprinkle with parsley.
