Polenta Pasticciata Ragu

Indulge in the comfort of Italian cuisine with this rich and hearty Polenta Pasticciata Ragu. Featuring layers of creamy, butter-infused polenta, robust meaty ragu simmered to perfection with red wine and aromatic vegetables, and gooey melted mozzarella, this baked dish is a showstopper for any meal. The slow-cooked ragu, made with a blend of ground beef and pork, crushed tomatoes, and fragrant bay leaf, brings a depth of flavor that pairs beautifully with the velvety polenta. Topped with a golden, cheesy crust, this dish is perfect for family dinners or special gatherings. With its comforting textures and bold flavors, Polenta Pasticciata Ragu is a delicious way to bring a taste of Italy to your table.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 250 grams coarse cornmeal (polenta)
• 1 liter water
• 500 milliliters milk
• 60 grams unsalted butter
• 100 grams Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 300 grams ground beef
• 200 grams ground pork
• 2 tablespoons tomato paste
• 400 grams canned crushed tomatoes
• 125 milliliters dry red wine
• 250 milliliters beef or chicken stock
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams fresh mozzarella, sliced

Directions

Step 1

Start by making the ragu. Heat olive oil in a large pot over medium heat, then add the chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes.

Step 2

Add the ground beef and pork to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes.

Step 3

Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 4

Pour in the red wine and simmer for 3-4 minutes until reduced slightly.

Step 5

Add the crushed tomatoes, stock, bay leaf, salt, and pepper. Stir well and bring to a simmer.

Step 6

Reduce the heat to low, cover, and let the ragu cook gently for 90 minutes. Stir occasionally to prevent sticking.

Step 7

While the ragu cooks, prepare the polenta. Bring water and milk to a boil in a large saucepan. Gradually whisk in the cornmeal, reducing heat to low.

Step 8

Cook the polenta, stirring frequently, for about 40-45 minutes until thick and creamy. Add butter and half the grated Parmesan, stirring to combine. Season with salt to taste.

Step 9

Preheat the oven to 180°C (350°F). Grease a large baking dish with butter or olive oil.

Step 10

Spread a thin layer of the ragu in the bottom of the baking dish.

Step 11

Add a layer of polenta, spreading it evenly. Top with more ragu, followed by mozzarella slices and a sprinkle of Parmesan cheese.

Step 12

Repeat the layers until all the ingredients are used up, finishing with a layer of ragu and cheese on top.

Step 13

Bake in the preheated oven for 25-30 minutes, or until bubbling and golden on top.

Step 14

Let the dish rest for 10 minutes before serving. Enjoy warm!

Nutrition Facts

Serving size	(3687.4g)

Amount per serving	% Daily Value*
Calories	4486.9

Total Fat 264.4g	0%
Saturated Fat 127.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 820.8mg	0%
Sodium 7389.0mg	0%
Total Carbohydrate 283.2g	0%
Dietary Fiber 22.2g	0%
Total Sugars 63.6g
Protein 231.7g	0%

Vitamin D 226.9IU	0%
Calcium 3131.8mg	0%
Iron 19.3mg	0%
Potassium 4459.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 20.9%

Carbs: 25.5%