Polenta with Meat Sauce
This skillet supper is a weeknight alternative to lasagna.
- 2 tablespoons olive oil
- 1/4 pound cremini mushrooms, chopped
- 1/2 pound 80% lean ground beef
- 2 links (1/2 pound) Italian sweet sausage with fennel, removed from casing
- 1 small onion, finely chopped
- 2 to 3 large cloves garlic, finely chopped
- 7 to 8 sage leaves, finely chopped
- 3 tablespoons tomato paste
- 1/2 cup dry white or red wine
- 1 quart chicken stock, divided
- 1 cup milk
- 1 cup polenta (not instant)
- 2 tablespoons butter
- 1 tablespoon Acacia honey
- 3/4 cup grated Pecorino, divided
- 3/4 cup grated Parmigiano-Reggiano, divided
- Freshly grated nutmeg, to taste
- 1 1/2 cups fresh sheep’s or cow’s milk ricotta
Preheat oven to 425°F.
Heat olive oil in a large, 12- to 14-inch skillet. Add mushrooms and brown; add beef and sausage, and brown and crumble. Add onions, garlic and sage to meat and mushrooms, and stir 2-3 minutes. Stir in tomato paste, cook 1 minute more; add wine to deglaze the pan. Add 1 cup stock, reduce heat to a low simmer and cook a few minutes to thicken and combine flavors. Transfer sauce to a bowl.