Fry cleaned and chopped onion, carrot and celery in a little olive oil. Add chopped parsley and rosemary to taste. Add salo, cubed, let it saute and add the sausage, cut into in small pieces. Fry for a few minutes and add the brandy. Let it evaporate and add tomatoes, crushed. Season with salt and pepper and simmer for 20-25 minutes. Meanwhile, prepare polentata. Put about 1 liter of water to boil before starting to boil put the cornmeal and stir vigorously with a spatula to prevent the formation of pellets. Add a little salt and cook until desired consistency, stirring often to not engage. Pour into a suitable container polentata leave little to cool for about 5 minutes and put the sauce on top. Finish with grated parmesan. Serve still warm.