Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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
- Rinse skillet and return it to heat
- Add remaining 3 cups stock and 1 cup milk, and bring to a simmer
- Lower heat to medium-low and whisk in polenta
- Stir 15-18 minutes to thicken then season with salt, pepper and nutmeg
- Turn off heat and add in butter, honey and half the grated cheeses
- Smooth polenta and make a well in the center, about an inch from the edge of pan
- Fill trough with meat sauce and top with dollops of ricotta
- Sprinkle remaining grated cheeses over the top, bake a few minutes to brown then serve from skillet at the table
