Polenta Bolognese

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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
1/4 teaspoon Ground nutmeg

Polenta

130g 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.

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