Directions:
- In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
- While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
- Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5505.23 Kcal (23049 kJ) | ||
| Calories from fat | 370.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.17g | 63% | |
|---|---|---|---|
| Cholesterol | 221.63mg | 74% | |
| Sodium | 102265.9mg | 4261% | |
| Potassium | 28162.2mg | 599% | |
| Total Carbs | 268.07g | 89% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 774.52g | 1549% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 1.5mg | 52% | |
| Iron | 239.7mg | 1332% | |
| Calcium | 164.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 9.42 Kcal (39 kJ) | ||
| Calories from fat | 0.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 63% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 74% | |
| Sodium | 174.92mg | 4261% | |
| Potassium | 48.17mg | 599% | |
| Total Carbs | 0.46g | 89% | |
| Sugars | 0.01g | 30% | |
| Dietary Fiber | 0.01g | 15% | |
| Protein | 1.32g | 1549% | |
| Iron | 0.4mg | 1332% | |
| Calcium | 0.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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