Wash the meat with white wine, let drain, dry with a cloth and then grind. Sauté onion and celery with extra
virgin olive oil, add the diced bacon, the minced mutton, a pinch of chilli powder and salt, sauté until browned
off then put in a splash of white wine, add two tablespoons of tomato paste and, after 15 minutes, the
tomato pulp. Cook over low heat for about an hour and a half. Meanwhile, cook the polenta and lay it out on
a pastry board. Serve in layers, alternating between the ragu sauce and grated cheese.
600 g lean mutton, 3 oz fresh bacon, 1 onion, 1 celery stalk, extra virgin olive oil, 1 glass white wine, salt and pepper, 2 tablespoons tomato paste, 1 kg chopped tomatoes, ½ kg polenta flour, ½ lb grated cheese (mixed pecorino and parmesan).
