This recipe rated five stars with just a couple of adjustments to suit my taste. I added 4-5 TBS of tomato paste to the ragu, use 6 cloves of garlic, added some needed salt, and made the polenta with milk instead of water - a personal preference for the creamier texture. It is a great, filling, and fairly inexpensive dish. Thanks for sharing. I'd recommend a nice chianti with this dish.
I've made this recipe twice and loved it both times! I drain the meat and saute the onions and garlic in EVOO. I use 5 garlic cloves and cook the polenta on the stovetop using the recipe's measurements. It is a bit labor intensive but it's worth the effort. Delicious!