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Per la preparazione del sugo: sbucciare e tagliare a pezzettini 1 cipolla, 2 coste di sedano e 1 carota che verranno rosolate dolcemente in 30 g di strutto e 0,3 dl d’olio extravergine d’oliva. Tritare 1 fetta di lardo da 70 g, unirla alle verdure, lasciar insaporire ed aggiungere 200 g di carne di manzo e 200 g di carne di maiale macinate con 10 puntine di maiale. Rosolare il tutto a fuoco vivace per 2 minuti, unire 5 salsicce legate e forate con la forchetta e proseguire la cottura per un altro minuto. Irrorare con 1 dl di vino bianco, lasciar evaporare ed insaporire con sale e pepe. Aggiungere 50 g di concentrato di pomodoro e 500 g di pomodori pelati in scatola, proseguire la cottura per 1 ora aggiungendo gradatamente 3 dl di brodo di carne. Per la preparazione della polenta: in un paiolo di rame portare ad ebollizione 1,2 l d’acqua salata e senza smettere di rimestare, versare a pioggia 300 g di farina per polenta. Proseguire la cottura a fuoco dolce per 1 ora, rimestando spesso la polenta. Trascorso il tempo rovesciarla su un tagliere di legno, effettuare delle piccole incisioni, ricoprirle con il sugo e servirla accompagnandola con le salsicce, le puntine e cospargendo il tutto con 100 g di pecorino romano grattugiato al momento.
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