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1
In a large, wide, and heavy copper pot or Dutch oven, warm the olive oil over medium heat.
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2
Add the onion, carrrot, celery, and rosemary, reduce the heat to medium-low, and saute, stirring occasionally, until the vegetables are well softened, about 10 minutes.
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3
Add the ribs and sausages.
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4
Saute until lightly browned all over, about 25 minutes.
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5
Stir frequently to prevent the vegetables from burning.
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6
Pour in the wine and stir to scrape up any browned bits from the bottom of the pan.
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7
Cook to evaporate the alcohol, about 3 minutes.
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8
Add the tomatoes, cover, and simmer, stirring occasionally, until the sauce is thick and the meat is so tender it falls off the bones.
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9
2 1/2 to 3 hours.
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10
Remove from the heat, remove rosemary, taste for salt, and cover to keep warm.
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11
Thirty minutes before the meat is done, make the polenta: In a large saucepan, bring the water to a rapid boil over high heat.
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12
Add the polenta and salt.
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13
Reduce the heat to medium-low and, using a wooden spoon, stir constantly in the same direction to prevent lumps from forming and to keep the boiling temperature constant.
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14
This is important if the polenta is to become properly soft and creamy.
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15
Cook until it is so thick that it begins to resist stirring and pulls away easily from the sides of the pan, about 30 minutes.
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16
If the polenta is quite thick but still not pulling away easily from the pan, add a little boiling water and continue to stir until it is ready.
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17
Pour into a large serving platter alongside the stewed meat.
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18
Serve at once.
