Step 1

In a large saucepan on medium high heat, add the oil, garlic, sausage and ribs, salt to taste, and a dash of pepper, brown meat on both sides, add the bay leaf and rosemary turn up heat and add the wine and cook until wine has evaporated (approximately 3-5 minutes).

Step 2

Add tomato puree and water, 1/4 teaspoon salt,  stir to combine, bring to a boil, reduce heat and simmer for approximately 1 hour or until meat is tender (fall off bone tender). Taste for salt. While sauce is simmering make the Polenta.

Step 3

In a large pot add the water and bring to a boil, gradually pour in the corn meal, stirring constantly with a wooden spoon to combine, once it starts to boil reduce heat but keep stirring, cook for approximately 45-50 minutes stirring until thick. Taste for salt.  Serve immediately with the sauce and a generous sprinkle of Freshly grated Parmesan or Pecorino Cheese. Enjoy!