Prep 30 mins
Cook 15 mins
From Rachael Ray
- 4 cups chicken stock, divided
- 1⁄4 cup heavy cream
- 5 garlic cloves, crushed (divided)
- coarse salt
- fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 1⁄2-1 teaspoon crushed hot red pepper flakes
- 1 lb ground sirloin
- 1⁄2 lb ground pork
- 1⁄2 lb ground veal
- 1 small yellow onion, chopped
- 1⁄2 cup shredded carrot, chopped
- 1 celery rib, finely chopped
- 1 tablespoon fresh thyme leave, chopped
- 1⁄2 teaspoon allspice
- 1⁄2 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 cup quick-cooking polenta
- 1⁄2 cup grated parmigiano-reggiano cheese (plus extra for garnish)
- For the polenta: add 3 cups chicken stock, cream, 1 crushed garlic clove, salt, and pepper to a saucepan over med-low heat.
- Bring to a gentle simmer and lower heat so it is barely bubbling; then start the Bolognese sauce.
- Heat a deep skillet over med-high heat; add olive oil to heated pan.
- Add remaining crushed garlic and red pepper flakes to the pan and infuse the oil for 15 seconds.
- Add the beef, pork, and veal to the pan; break the meat up with a wooden spoon.
- Brown the meats for 3 minutes; then add onion, carrots, celery, thyme, allspice, salt, and pepper; continue browning 5 more minutes.
- When the vegetables are tender, add the wine and scrape up the drippings; then add in the remaining 1 cup chicken stock and reduce for 5 minutes.
- Add in the tomatoes and lower heat to low.
- Simmer for 5-10 minutes; finish the sauce with the chopped parsley.
- As the Bolognese sauce is in its last 5-10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
- Taste for seasoning and adjust with salt and pepper.
- If the polenta is too stiff, loosen it up with a little chicken stock or water; turn the heat off and stir in the cheese.
- To serve: divided the creamy polenta among 4 bowls; top with bolognese; garnish with more cheese.