MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Short Ribs Arrabbiata Over Polenta
 Categories: Beef, Pork, Vegetables, Herbs, Chilies
      Yield: 8 Servings
 
      4 sl Pancetta or bacon; chopped
      3 lb Boneless beef short ribs
    1/2 ts (ea) salt & black pepper
      1 lg Onion; chopped
      3 cl Garlic; minced
     28 oz Can Italian-style whole
           - peeled tomatoes in puree;
           - cut up
    1/4 c  Dry red wine
      1 ts Dried basil; crushed
      1 ts Dried oregano; crushed
    1/2 ts Salt
      1 ts Crushed red pepper
  3 3/4 c  Water
    1/2 ts Salt
      1 c  Quick-cooking polenta or
           - cornmeal
    3/4 c  Fine shredded Romano cheese
      2 tb Snipped fresh basil or
           - parsley
 
  In a large skillet, cook pancetta until crisp; use a
  slotted spoon to remove from skillet. Sprinkle beef with
  1/2 teaspoon salt and pepper. Brown ribs on all sides in
  hot drippings. Remove beef from skillet. Cook onion and
  garlic in hot drippings until tender; drain fat.
  
  In a 3 1/2 to 4 quart slow cooker, place pancetta, onion,
  garlic, and beef ribs. Add undrained tomatoes, red wine,
  basil, oregano, 1/2 teaspoon salt, and crushed red pepper.
  
  Cover; cook on low-heat setting for 6 to 7 hours or on
  high-heat setting for 3 to 3 1/2 hours.
  
  In a large saucepan, bring the water and 1/2 teaspoon salt
  to boiling. Stir in polenta. Reduce heat. Cook and stir
  until thickened and bubbly. Stir in 1/2 cup of the cheese
  and basil.
  
  Serve polenta in shallow bowls topped with short ribs and
  sauce. Sprinkle with remaining cheese.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cooking is like love. It should be entered into with abandon. Or not at
ll.
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