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Polenta with Meat Ragù

Polenta with Meat Ragù is a hearty and flavorful one-dish meal, perfect for serving during cold winter days. Full of rich flavors, here's how to prepare this comforting Italian recipe!
Recipe Polenta with Meat Ragù
  • Difficulty Medium
  • Preparation 25 minutes
  • Cooking 2 hours and30 minutes
  • Servings for 6 servings

Polenta with Meat Ragù is a **rich and flavorful first course** typical of **traditional Italian cuisine**. Perfect for serving during cold autumn and winter days, this **hearty dish** is both tasty and healthy, and can be considered a **complete meal**. The combination of the **delicate flavor** of the **polenta** and the **bold taste** of the **ragù** ensures it will be a hit with your guests!

The **ragù**, made with **beef, bacon, pork**, and **tomato puree**, is browned with a mix of **onions, carrots**, and **celery**, then simmered for a couple of hours. While the sauce cooks, you’ll prepare the **polenta**, and finally, plate everything while still hot to impress your guests.

Other dishes like Polenta e Fagioli, Polenta Taragna with Mushrooms, or Polenta Concia are must-tries if you love this type of recipe. But now, let’s get started with the **Polenta with Meat Ragù**!

Ingredients for 6 servings

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Method

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  1. To prepare Polenta with Ragù, start by finely chopping the vegetables after cleaning them thoroughly. Melt a knob of butter with extra virgin olive oil in a pot and gently sauté the vegetables over low heat for a couple of minutes. Increase the heat, add the pancetta (Italian cured pork belly) and cook for another two minutes, stirring with a wooden spoon. Then add the remaining meats and, using the spoon, break them up while continuing to stir.
  2. Deglaze with half a glass of wine, let the alcohol evaporate, season with salt and pepper to taste. Add the tomato puree and tomato paste, mix well, cover with a lid leaving a small gap, and cook over low heat for at least two hours, stirring occasionally. Start preparing the polenta about an hour before the ragù is finished cooking.
  3. In a high-sided pot, bring salted water almost to a boil, then gradually add the cornmeal flour in a steady stream, stirring constantly with a wooden spoon. Wait for each addition to be fully absorbed before adding more. Cook the polenta for about an hour: once ready, plate it, top with a few spoonfuls of the ragù, and serve everything while still piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Instead of the classic Bolognese Ragù, you can make this recipe with different meat sauces such as a simple Meat Ragù, Cotechino Ragù (made with Italian pork sausage), or Wild Hare Ragù to create your own variation of this traditional dish.

Storage

We recommend eating this dish immediately. However, if needed, you can store the Polenta and Ragù in an airtight plastic container in the refrigerator for up to one day.

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