Frank's Recipes! Baked Polenta with Belongs Meat Sauce

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Baked Polenta with Belongs Meat Sauce

(see also Basic Polenta) (see also Belongs Meat Sauce (Ragu alla Bolognese))
1/4 cup butter unsalted
2 tablespoon olive oil
1 med onion finely chopped
1 celery stalk finely chopped
1/4 lb pancetta finely chopped (Italian bacon)
15 lb veal ground
salt and freshly ground black pepper to taste
1 cup white wine DRY
1 cup Italian tomatoes (28 oz.) crushed
1/2 cup milk
Polenta
6 tablespoon butter
1 cup Parmesan cheese freshly grated

MEAT SAUCE:
I sometimes substitute a dry, red Merlot for the dry white this recipe calls for. It makes a pleasant variation, and the rest of the bottle goes well with the polenta.

Melt butter with oil in a large saucepan. When butter foams, add onion, carrot, celery and pancetta. Sauté over medium heat until lightly browned. Add veal. Cook and stir until meat is no longer pink. Season with salt and pepper. Increase heat and stir in wine. Cook until wine has evaporated. Press tomatoes through a food mill or sieve to remove seeds. Stir tomato pulp into veal mixture. Cover and reduce heat. Simmer 1 to 11/2 hours or until sauce reaches a medium thick consistency. Stir occasionally during cooking. Add milk and cook 5 minutes longer.

Makes 21/2 to 3 cups of sauce.

BAKED POLENTA:
Prepare Basic Polenta and let cool completely. Prepare Bolognese Meat Sauce. Preheat oven to 400F. Butter a 13 x 9 inch baking dish. Cut cooled polenta into slices 2 inches wide and about 6 inches long. Put 1/3 of the sliced polenta in buttered baking dish. Spoon about 1 cup meat sauce over polenta. Dot with about 2 Tablespoons butter and sprinkle with 4 to 5 Tablespoons Parmesan cheese. Repeat with two more layers of polenta, meat sauce, butter and Parmesan cheese, making 3 layers. Bake 15 to 20 minutes or until cheese is melted. Serve immediately.

Makes 6 to 8 servings.