Polenta with Bolognese (Ragu)

                    Polenta with Ragu

I have given you the recipe for my Bolognese Sauce (Ragu) before. I just want to show you that
this dish is more diverse then just for Lasagne. Here I made it with Polenta. The Polenta
recipe is with the grilled Mahi Mahi in here as well. But I will give you a little reminder.

Polenta is open to every herb and season you want to put it to. You can be creative from just
plain water and salt to all kinds of broth and cream and herbs like Thyme, Rosemary, Parsley,
Garlic. Even wine is tasting very decadent in it. You might just want to use half the amount of
ingredients. Also, as it sets, its getting kinda like corn bread consistence. Therefor you can
put it in any kind of mold you want. Heart shaped muffin tins or for christmas a star or half moon,
everything is possible. In this case I put it in a big oven dish and spread it out thin so I was able
to cut them in rectangles. I fried them from both sides nicely brown before serving.

This is what you need for the Bolognese:


- 1 lbs ground meat ( I used 1/3 of ground veal, beef and pork)

- some pork sausage (optional)

- 1 pack of diced Pancetta (You can find that at Target supercenters or Publix)

- 1 cup of red wine ( I used Chianti) 

- 1 Onion, diced (or if its a big one, just a half)

- 2-3 Carrots, diced

- 1 stalk Celery, diced

- 1-2 Parsnip, diced 

- 2-3 cloves of Garlic, finely chopped

- 2 cans whole Tomatoes, broke apart with your hands

- Salt, Pepper


This is what you need for the Polenta:

- 500 ml Veggie broth

- 400 ml heavy whipping cream

- 300 gr Polenta (corn flour course)

- salt 

- Thyme

- Parsley 

The Bolognese sauce would be the easiest to prepare a day ahead since you want to cook it at least
3 hrs.. You can also go ahead and make the Polenta and put it in the mold you want it and then
you just re-warm everything. Quick and easy for the day you want to serve it. You are welcome lol.

Guten Appetit