Ingredients:
Bolognese
2 tablespoon Olive Oil
1 medium Yellow Onion, minced
2 Celery stalks, minced
2 Carrots, minced
1-2 Bell Peppers, chopped
6 ounces Ground Beef (85% lean)
3 ounces Bacon, chopped
1/2 cup dry Red Wine
1 cups Beef Stock
1 can Crushed Tomatoes
1/4 cup Heavy Cream
Salt and Pepper to taste
Wilted Greens
4 cups Spinach and Arugula
1 clove Garlic, sliced
1 tablespoon Olive Oil
1 pinch Crushed Chili Flakes
Salt and Pepper to taste
Polenta
1 cup Polenta (I like Golden Pheasant Brand)
3 cups Chicken or Beef Stock
1/2 cup Dried Mushrooms
1 tablespoon Parsley, chopped
1 tablespoon Butter
1/2 cup Parmesan Cheese
Salt and Pepper to taste
Instructions:
Bolognese
1) In a large pan season the beef with salt and pepper, then brown off. Strain out the fat and set aside
2) Combine Olive Oil, Yellow Onion, Bell Peppers, Celery, Carrot, and Bacon and cook on medium heat stirring occasionally until onions are clear.
3) Add wine to deglaze and cook until almost dry.
4) Add the crushed tomatoes and stock.
5) Reduce over medium until very thick, stir in cream and browned beef.
Wilted Greens:
1) Heat the olive oil, chili flakes, and garlic until the garlic starts to sizzle, add in greens with a sprinkling of salt/pepper and toss quickly until the greens darken and wilt.
Polenta
1) Combine all but the Parmesan Cheese, Parsley, and Butter in a pot and gently simmer for about 30 minutes.
2) When the Polenta has reduced it’s liquid weight and thickened to your desired consistency stir in the Butter, Parsley, and Parmesan Cheese.
Serving: In a bowl or lipped plate add the Polenta then Greens then Bolognese, a drizzle of finishing Olive Oil if you want.
