Slow-cooked Bolognaise with Cheesy Polenta

Prep: 20 mins  ||  Cook: 1hr 45mins  ||  Serves: 6


2 tablespoons olive oil

1 large brown onion, finely chopped

2 garlic cloves, crushed

400g beef chuck steak, cut into 1cm pieces

500g pork mince

125g sliced cacciatore salami, finely chopped

3 large ripe tomatoes, chopped

140g (1/2 cup) bought tomato chutney

1 tablespoon tomato paste

250ml (1 cup) beef stock

125ml (1/2 cup) red wine

2 teaspoons dried basil leaves

25g (1/3 cup) coarsely grated parmesan cheese

1/3 cup small fresh basil leaves


310ml (1 1/4 cups) milk

120g (2/3 cup) polenta (cornmeal)

30g (1/3 cup) grated pizza cheese


Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3-4 minutes or until onion softens. Add beef and cook, stirring, for 2-3 minutes or until browned. Add pork and salami. Cook, breaking up any lumps of mince with a wooden spoon, for 2-3 minutes or until pork is browned.

Stir in tomato, chutney, tomato paste, stock, wine and dried basil leaves. Bring to the boil. Reduce heat to very low. Cover and cook, stirring occasionally, for 1 hour 30 minutes or until beef is tender and bolognaise has thickened. Season.

Meanwhile, to make the cheesy polenta, place the milk and 500ml (2 cups) water in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Add the polenta in a slow, steady stream. Cook, stirring, for 4-5 minutes or until thickens. Season. Stir in the pizza cheese.

Spoon polenta onto a serving dish. Top with bolognaise, parmesan and fresh basil.