Polenta with Bolognese


Main Dish
Polenta with Bolognese

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    Enjoy Italian cuisine for dinner with a traditional Polenta with Bolognese dish. The homemade bolognese meat sauce can be prepared in advance and stored in the fridge or freezer.

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    Servings and Ingredients

    Serves 8
    1 (5-oz.) pkg. Culinary Tours diced pancetta
    2 tbsp. Gustare Vita extra virgin olive oil
    10 tbsp. Hy-Vee unsalted butter, divided
    ½ large white onion, finely chopped
    1 medium carrot, peeled and finely chopped
    1 stalk(s) celery, finely chopped
    1 lbs. Hy-Vee 85% lean ground beef
    1 lbs. Graziano Bros. Italian sausage
    1 ¼ tsp. kosher salt, divided
    ½ tsp. Hy-Vee ground nutmeg
    ¼ tsp. Hy-Vee ground black pepper
    1 ½ c. dry white wine, such as sauvignon blanc
    1 tbsp. Mutti tomato paste
    1 (28-oz.) can Gustare Vita whole peeled San Marzano tomatoes, undrained
    2 (32-oz. each) containers Hy-Vee 33% less sodium chicken broth, divided
    2 clove(s) garlic, peeled
    2 ½ c. Hy-Vee half and half, divided
    2 c. Colavita polenta cornmeal
    2 c. freshly grated Parmigiano Reggiano cheese, plus additional for garnish
    Fresh basil, for garnish

    Things To Grab

    • 6-quart Dutch oven
    • Meat thermometer
    • Large saucepan with lid


    1. Cook pancetta in a 6-quart Dutch oven over medium heat for 3 to 5 minutes or until pancetta begins to crisp, stirring frequently.

    2. Add olive oil and 2 tablespoons butter; cook and stir until butter is melted. Add onion, carrot, and celery; cook 6 to 8 minutes or until vegetables are tender, stirring frequently.

    3. Add ground beef and sausage; cook over medium-high heat 7 to 9 minutes or until browned (165 degrees), stirring occasionally to break into crumbles. Stir in 1 teaspoon salt, nutmeg, and black pepper.

    4. Remove Dutch oven from heat. Stir in wine; return to heat. Cook over medium-low heat, scraping brown bits from bottom of Dutch oven. Simmer 5 to 7 minutes or until reduced by half. Stir in tomato paste. Add undrained tomatoes and 2 cups chicken broth. Simmer, uncovered, over low heat 4 to 5 hours or until desired consistency, stirring occasionally.

    5. For polenta, bring remaining chicken broth and 1/4 teaspoon salt and garlic cloves to a boil in a large saucepan. Add 2 cups half and half; stir in grits or polenta. Simmer, uncovered, over low heat 25 to 30 minutes or until desired consistency, stirring occasionally. Remove and discard garlic cloves. Stir in remaining 8 tablespoons butter and 2 cups Parmigiano Reggiano until melted. Remove from heat; let stand, covered, 3 minutes.

    6. To serve, stir remaining 1/2 cup half and half into tomato sauce mixture; serve over polenta. Garnish with additional cheese and basil, if desired.

    Nutrition facts


    860 Calories per serving

    Amounts Per Serving

    • Total Fat: 51g
    • Cholesterol: 190mg
    • Sodium: 1750mg
    • Total Carbohydrates: 47g
    • Protein: 39g

    Daily Values

    Iron 15%
    Calcium 30%
    Vitamin D 0%
    Potassium 15%