September Recipes

Polenta with Bolognese

Plate of Polenta with Bolognese
Hands On:
35 minutes
Total Time:
335 minutes


  • 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 lb Hy-Vee 85% lean ground beef
  • 1 lb 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 cups 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 cups Hy-Vee half and half, divided
  • 2 cups Colavita polenta cornmeal
  • 2 cups Parmigiano Reggiano cheese, freshly grated; plus additional for garnish
  • Fresh basil, for garnish
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Cook pancetta in a 6-quart Dutch oven over medium heat for 3 to 5 minutes or until pancetta begins to crisp, stirring frequently.
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°), 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 ¼ 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 ½ cup half and half into tomato sauce mixture; serve over polenta. Garnish with additional cheese and basil, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 51g 65%
Saturated Fat: 27g
Trans Fat: 1g
Cholesterol: 190mg 63%
Sodium: 1750mg 76%
Total Carbohydrate: 47g 17%
Dietary Fiber: 3g 11%
Sugars: 10g 20%
Protein: 39g 78%

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