Second course - main entree.
3 qt. water
1 3/4 lb. corn flour for polenta
1 1/2 teaspoon salt
For Mushrooms sauce:
1 oz. dried porcini mushrooms
1 onion, 1 carrot, 1/2 celery rib finely chopped
1/2 lb. ground beef
1/4 lb. ground pork
1 sausage (plain, not flavored)
1 bottle (24 oz.) strained tomatoes
2 tablespoon olive oil
2 tablespoon grated parmesan
Soak the porcini in warm water for 20 minutes; put a large pot with 3 qt. water to a boil. When the water boils, add salt and slowly add polenta flour in a thin stream, whisking; reduce heat to medium and cook for 2 minutes whisking often, reduce heat to low and cook for 40-45 minutes, whisking occasionally with a wooden spoon.
Take porcini out of the water, filter it carefully because you can cook with it, cut pocini in small pieces.
In a large skillet, warm up the oil, then add porcini, onion, carrot and celery and saute' for 3 minutes; now add all meats and cook for 5 minutes, stirring; add the strained tomatoes (if the suace is too thick, add some of the mushrooms water).
Adjust with salt and simmer gently until the "ragu" is thick and flavorful for about 40 minutes. By that time polenta is ready too (remember: it will never be overcooked).
Take it out of the pot and put it in a big serving plate or in individual ones, sprinkle with sauce and parmesan.
To save some money you can use instant polenta (cooks much quiclky) and a lighter sause with only mushrooms or one with porcini and sausages.