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.
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Recipe Information
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
Instructions
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.
Add the ground beef and pork to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the red wine and simmer for 3-4 minutes until reduced slightly.
Add the crushed tomatoes, stock, bay leaf, salt, and pepper. Stir well and bring to a simmer.
Reduce the heat to low, cover, and let the ragu cook gently for 90 minutes. Stir occasionally to prevent sticking.
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.
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.
Preheat the oven to 180°C (350°F). Grease a large baking dish with butter or olive oil.
Spread a thin layer of the ragu in the bottom of the baking dish.
Add a layer of polenta, spreading it evenly. Top with more ragu, followed by mozzarella slices and a sprinkle of Parmesan cheese.
Repeat the layers until all the ingredients are used up, finishing with a layer of ragu and cheese on top.
Bake in the preheated oven for 25-30 minutes, or until bubbling and golden on top.
Let the dish rest for 10 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 10.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 510 mg | 39% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 628 mg | 13% | |
*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.
