The truffle polenta

Saute the veal with onion,
carrot, celery. Add salt, pepper and a little wine and let it
evaporate, then add the tomato sauce into the pan and finish cooking.
Boil in a pot of water or broth. As soon as it starts to boil slowly
pour the flour. Cook slowly, stirring continuously to avoid lumps of
polenta (about an hour). When the polenta is cooked, season it with
butter and Parmesan cheese, then pour it on six warm bowls. Sprinkle
each serving of tomato sauce, parmesan cheese and thin slices of
truffle. Serve immediately.