Family-Style Polenta with Bolognese - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food

Ingredients

• 3 tablespoons olive oil
• 1 small white onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery rib, finely chopped
• 1 garlic clove, minced
• 2 bay leaves
• 6 ounces ground veal
• 6 ounces lean ground pork
• ½ cup full-bodied red wine
• 1 (28-ounce) can diced plum tomatoes, preferably Italian, with their juice
• ½ cup heavy cream Kosher salt and freshly ground black pepper
• ¼ teaspoon ground nutmeg
• ¼ cup grated Parmigiano-Reggiano
• 4 large basil leaves, cut into chiffonade