Polenta Lasagna

Italian Ragú Bolognese
You can make it with lamb, beef or pork. If you like hot and spicy, you can add chilli flakes. If you don’t want meat in it, make it with mushrooms for example.

• 1 quantity of Basic polenta 
  
• 400 ml white sauce
• 1 onion, chopped finely
  
• 1 carrot, chopped
  
• 1 stick celery, chopped
  
• 1 tbsp tomato concentrate (if you have it)
  
• 300 grs minced meat,
  
• 200ml white wine
  
• 200 ml tomato puree
  
• 1 tsp oregano, dry or fresh
  
• salt and pepper to taste
  

Make the Polenta first. pour it in a bowl and let it cool down until it hardens.

Gently fry in 1 tablespoon of oil the onion, celery and carrot in a saucepan for 10 minutes, add some salt to help draw the water out of the onion. When the vegetables are soft and beginning to brown, add the meat and break it up with a fork as you brown it all over. Add the tomato concentrate if you are using it.

Now add the rest of ingredients and let it cook down for 30 to 50 minutes, until reduced.

Assemble the dish:

Cut the cold polenta into 1cm slices. Line the bottom of a greased ovenproof dish with the polenta slices. Cover the polenta qith a layer of ragú. Repeat the layers untl ou have finished the sauce, finish with a layer of sauce.

Cover this with cheese sauce.

Bake in a hot oven for 40 minutes until it is bubbling and brown.