Cook pancetta in a 6-quart Dutch oven over medium heat for 3 to 5 minutes or until pancetta begins to crisp, stirring frequently.
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.
Servings and Ingredients
|1 (5-oz.) pkg. Culinary Tours diced pancetta|
|2 tbsp. Hy-Vee 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. Parmigiano Reggiano cheese, freshly grated; plus additional for garnish|
|Fresh basil, for garnish|
Things To Grab
- 6-quart Dutch oven
- Meat thermometer
- Large saucepan with lid
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.
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.
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.
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.
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.
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 190mg
- Sodium: 1750mg
- Total Carbohydrates: 47g
- Protein: 39g