Polenta with Bolognese Sauce

Polenta with Bolognese Sauce
Photo by Photography: Randy Mayor

Ingredients

  • ¾ pound ground round
  • ¼ cup finely chopped carrot
  • 1 (28-ounce) can diced tomatoes, undrained
  • ¼ teaspoon fennel seeds
  • 1/3 cup dry red wine
  • Sauce:
  • 1 ½ cups 1% reduced-fat milk
  • + 11 more ingredients
    • ½ cup (2 ounces) finely grated fresh Romano or Parmesan cheese, divided
    • Cooking spray
    • 1 cup finely chopped onion
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • Polenta:
    • 1 cup dry polenta
    • 3 garlic cloves, minced
    • ¼ cup chopped fresh basil

To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, carrot, beef, and garlic; cook 6 minutes or until beef is browned, stirring to crumble. Add wine; cook 1 minute. Add 1/4 teaspoon salt, fennel, pepper, and tomatoes. Bring to a boil; cover,...

View full recipe at My Recipes

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