Polenta and Bruscitt

Method

1. Heat a generous amount of oil in a large pan over medium heat.
2. Add the ground beef and let it brown, stirring occasionally, until the water released by the meat has evaporated.
3. Meanwhile, cut the sausage into pieces; you may remove the casing if you prefer a finer texture.
4. Once the beef is well browned, add the sausage pieces and cook, stirring, until the sausage fat renders and the meat is combined.
5. Pour in the red wine and let it evaporate completely.
6. Add the tomato passata and stir to incorporate.
7. Add a ladle of vegetable broth and a couple of bay leaves.
8. Season with salt, keeping in mind that the sausage is already salty.
9. Cover the pan and cook on low heat for 45–60 minutes, stirring occasionally, until the sauce is thick and 'mostoso' (dense, not liquid).
10. While the sauce simmers, prepare the polenta: bring a pot of water to a boil, add salt, then pour in instant polenta in a thin stream, whisking constantly to prevent lumps. Cook according to package instructions until creamy.
11. Serve the polenta in a bowl or on a plate, top with the bruscitt sauce and sausage pieces.