Polenta Bolognese
Featured Product:
Organic Polenta
Comfort food at its finest!
Ingredients
Spag Bol
2 tablespoons
Olive oil
1
Onion
diced
2
Carrots
diced
2
Celery sticks
diced
3
Garlic cloves
minced
450g
Minced meat
3 tablespoons
Tomato puree
235ml
Dry red wine
400g
Chopped tomatoes
230ml
Plant-based milk
Polenta
1400ml
Vegetable stock
85g
Parmesan cheese
grated
Salt
to taste
Instructions
Spag Bol
Saute the onions, carrots, celery and garlic in a pan with oil for 10 minutes over a medium heat.
Add the minced meat and 1/2 teaspoon of salt and pepper and cook until no longer pink. Add the tomato puree, wine and tomatoes and simmer for 15 minutes.
Pour in the milk and let the sauce come to a gentle simmer while stirring frequently. Add the nutmeg and simmer for another 20 minutes.
Polenta
Bring 700ml of the vegetable stock to a boil, gradually pour in the polenta while whisking continuously. Add the rest of the polenta a little at a time until the liquid is absorbed. Stir in grated permesan cheese and mix thoroughly.
When the polenta is firm, spoon onto a plate and top with spagbol to serve.
Browse more Recipes
Lemon Courgette Spaghetti
Swap pasta for this delicious dish!
Tortilla Wrap Meal Prep
Forget store bought tortilla wraps and make your own from scratch!
Teriyaki Meal Prep
We've put a plant-based twist on this terrific teriyaki lunch!
Vegan Souffle Pancakes
These crumpet-like pancakes are so satisfyingly soft and fluffy!
