Polenta with Bolognese Sauce

Instructions

1. Prepare the Bolognese sauce base
   Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.
2. Cook the meat
   Add the ground beef and pork to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Season with salt and pepper.
3. Develop the sauce flavors
   Pour in the red wine and simmer until reduced by half, about 5 minutes. Add the tomato paste and stir to combine. Add the crushed tomatoes, bring to a simmer, then reduce heat to low. Cover partially and cook for at least 1 hour, stirring occasionally. The sauce should thicken and develop a rich flavor.
4. Cook the polenta
   When the sauce is almost done, bring 6 cups of water or stock to a boil in a large saucepan. Add 1 teaspoon salt. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, for about 30-40 minutes until the polenta is thick and pulls away from the sides of the pan.
5. Finish the polenta
   Remove the polenta from heat and stir in the butter and grated Parmigiano-Reggiano until melted and incorporated. Taste and adjust seasoning if necessary.
6. Serve the dish
   Spoon the polenta onto plates or into shallow bowls, creating a well in the center. Ladle the hot Bolognese sauce over the polenta. Sprinkle with additional grated Parmigiano-Reggiano and freshly ground black pepper if desired.