Sunday Sauce: Bolognese over Polenta
Can you serve Bolognese sauce over polenta?
Yes, a Bolognese of beef, spicy Italian sausage, bacon, red wine and crushed tomatoes, simmered 2 to 3 hours, goes over pan-fried polenta. Just before serving, cut a roll of San Gennaro polenta into 3/4- to 1-inch cubes and pan-fry over medium heat until golden, about 10 minutes.
A meat sauce bursting with traditional Italian flavors, served over chunks of crispy polenta? Sign me up!
This classic Italian recipe is easy to make: combine all of the ingredients in a large dutch oven or slow cooker and know that the longer it simmers on the stove, the bigger the flavors will be, along with a great smelling house.
Sunday supper inspiration, here you go! Serving this slow-simmered Bolognese sauce over polenta is a great way to surprise the table, and we can promise they won’t be disappointed! Pan-fried polenta cooks quicker than a pot of traditional noodles and pairs with this rich and flavorful meat sauce.
Other great reasons to love this recipe: it will feed a hungry crowd, it can be made in advance, and leftovers!
Ingredients
- 1 roll San Gennaro Polenta
- 1 tablespoon olive oil
- 4 slices thick-cut bacon, chopped
- 1 yellow onion, finely chopped
- 3 medium stalk celery with leaves, finely diced
- 3 small carrot, finely diced
- 1 red bell pepper, finely diced
- 6 cloves garlic, minced
- 1 pound lean ground beef
- 1 pound ground spicy Italian sausage
- 1 can (6oz) tomato paste
- ½ cup dry red wine
- 1 can (28 ounce) crushed tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 parmesan rind
- ¼ cup fresh basil leaves, thinly sliced
- 1 cup half and half (or milk)
- Kosher salt and freshly ground black pepper to taste
Method
Let’s make some sauce! In a large dutch oven, cook the bacon over medium heat until crispy, 5 minutes. Next, add the onion, carrots, celery, red pepper, and garlic. Cook until the veggies have softened, about 5 minutes.
Add the beef and sausage. Season with salt and pepper. Cook, breaking up the meat as it cooks until it has browned all over, 10 minutes.
Add the tomato paste and red wine; cook for 5 minutes. Add the crushed tomatoes and 2 cups of water or stock. Stir in the thyme, bay leaf, and parmesan rind. Stir to combine and season with more salt and pepper. Cover and simmer over low heat, occasionally stirring, until thickened, 2-3 hours or longer (the longer, the better!). If the sauce seems dry, add up to 1 cup of water.
Discard the thyme, bay leaf, and parmesan rind. Stir in the milk and basil, and cook until warmed through, 10-15 minutes.
Just before serving, prepare the polenta. Cut polenta into ¾”-1” cubes. Pan-fry over medium heat in a large skillet until just golden on the outside, approximately 10 minutes.
Serve polenta in a cozy vessel and top with the slow-simmered Bolognese sauce. Enjoy!
