Ingredients
For the Polenta
- 500 g fine-grain cornmeal flour
- 2 liters water
- Salt to taste
For the Ragù
- 1 onion
- 1 celery stalk
- 1 carrot
- 300 g lean minced meat
- 1 liter tomato sauce
- Extra virgin olive oil to taste
- Salt and pepper to taste
For the Béchamel Sauce
- 50 g butter
- 2 tablespoons flour
- 1/2 liter milk
- A pinch of salt
For Assembly
- Grated Parmesan cheese to taste
Instructions
Prepare the Ragù
In a large pan, sauté the finely chopped onion, celery, and carrot with extra virgin olive oil over low heat for about 10 minutes. Add the minced meat, increase the heat slightly, and brown it well. After about 20 minutes, add the tomato sauce, season with salt and pepper, and continue cooking gently.
Prepare the Polenta
Bring two liters of water to a boil, then remove from heat and slowly pour in the cornmeal flour while stirring continuously with a whisk to avoid lumps. Return to low heat and cook for about 40 minutes, stirring regularly.
Prepare the Béchamel
In a saucepan, melt the butter, add the flour, and stir to form a roux. Gradually pour in the milk while whisking, cook until the sauce thickens, and season with salt.
Assemble the Dish
Once the polenta is cooked, spread it onto a surface to a thickness of about 1/2 inch and allow it to cool. Cut into squares and place a layer in a buttered baking dish. Add a layer of ragù, a spoonful of béchamel, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used.
Bake
Finish with a generous layer of béchamel and Parmesan on top. Bake in a preheated oven at medium temperature for about 30 minutes, until a golden crust forms.