Try this delicious dish that is sure to brighten up your Monday!
Serves 4-6
Ingredients
For the bolognese sauce:
2 tablespoons olive oil
20g butter
1 large onion, finely chopped
2 carrots, finely diced
2 stalks celery, finely diced
75g pancetta, diced
350g minced pork
350g minced beef
250ml milk
200ml white wine
800g canned chopped tomatoes
250ml chicken stock
For the polenta:
500 ml milk
375 g instant polenta
100 g parmesan, grated
olive oil
Method
1. For the bolognese sauce, heat the oil and butter in a large heavy-based pan.
2. Add the onion, carrot, celery and pancetta and cook, stirring occasionally, for 10 minutes until soft. Add the pork and beef mince and cook, stirring, for 5-6 minutes or until the mince is cooked through, breaking up any lumps with your wooden spoon. Season with salt and freshly ground black pepper. Pour in the milk andwine and cook, stirring occasionally, until they have evaporated.
3. Add the tomatoes and chicken stock and turn the heat to low. Cook the bolognese on the barest simmer for 2-3 hours, stirring occasionally and adding a little more stock or water if it becomes dry.
4. For the polenta, combine the milk in a large pan with 1 litre of water and a large pinch of sea salt. Bring to the boil then immediately reduce the heat to a simmer. Gradually whisk in the polenta and stir constantly for 5-6 minutes, or until the polenta is no longer grainy. Remove from the heat, stir in half the parmesan and season to taste.
5. Preheat the oven to 180C/160C fan/Gas 4 and lightly oil a baking dish. Spread two-thirds of the polenta over the base of the dish, top with a generous layer of bolognese sauce, then spoon the rest of the polenta over the top. Sprinkle with the remaining grated parmesan and drizzle with a little olive oil. Bake for 20-25 minutes, or until golden.