For the polenta: 9 cups of water
2 cups of cornmeal
1 tablespoon of salt
For the Bolognese sauce: 1 small onion finely chopped (70g)
1 tablespoon of olive oil
2/3 cup of ground beef (or veal or chuck), minced (400g)
1 tablespoon of salt
1 peppercorn
1 cup of milk
1/4 teaspoon of grated nutmeg
1 cup of white wine
2 cans of peeled tomatoes (800g)
1/3 cup of grated Parmesan cheese for sprinkling (40g)
For the polenta: 9 cups of water
2 cups of cornmeal
1 tablespoon of salt
For the Bolognese sauce: 1 small onion finely chopped (70g)
1 tablespoon of olive oil
2/3 cup of ground beef (or veal or chuck), minced (400g)
1 tablespoon of salt
1 peppercorn
1 cup of milk
1/4 teaspoon of grated nutmeg
1 cup of white wine
2 cans of peeled tomatoes (800g)
1/3 cup of grated Parmesan cheese for sprinkling (40g)
Make the sauce: In a medium pan, over high heat, sauté the onion in olive oil, stirring occasionally with a wooden spoon, until it's softened (about 2 minutes)
Add the ground beef, salt, and peppercorn
Cook, stirring occasionally, until the meat is tender (about 10 minutes)
Add the milk and nutmeg
Cook over low heat, stirring constantly, until the mixture thickens (about 10 minutes)
Add the wine and let it evaporate over high heat (about 10 minutes)
Add the canned tomatoes with their liquid
Stir well, then reduce the heat to low
Cook, stirring occasionally with a wooden spoon and adding water as needed, until the sauce thickens (about 1 hour)
Spread the basic polenta on a platter, top it with the Bolognese sauce, sprinkle with Parmesan cheese, and serve immediately
340 calories per serving
Note: You can prepare the sauce ahead of time and store it in the fridge
Before serving, reheat it over medium heat
Recommended wine pairing: A full-bodied red wine like Chianti Classico 96 from Rocca delle Macie or Catena Malbec 96 from Argentina ($14.80 or $18.50 per bottle)
