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Polenta Bolognese

Comfort food at its finest!


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.


  • 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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