Alberto's polenta (pasticciata) alla bolognese

Ingredients for 8 servings:

• Polenta *
• 1 liter beef broth, chicken or vegetable
• 1 liter of milk
• 50 g Parmesan, grated
• 25 g butter
• 25 g wheat flour, type 405
• 500 ml milk
• salt and pepper
• Nutmeg, plenty, freshly grated
• 50 g onion(s), very finely chopped
• 50 g celery, very finely chopped
• 50 g carrot(s), very finely chopped
• 50 g bacon, lean, unsmoked (possibly bacon) very finely chopped
• 1 chicken liver(s)
• 500 g minced beef
• 100 ml dry white wine
• 400 ml broth
• 200 g cream
• 400 g tomatoes, peeled (can)
• 25 g butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 5 hours 30 minutes

somewhat complex

In a very large pan, sauté the onion in a little oil. Then sauté the celery and then the carrots, one after the other. The order is important because it sautés the ingredients with the most moisture first. Then push the ingredients to the edge of the pan and fry the bacon briskly in the middle. The bacon is then also spread to the edge. Carefully press the chicken breast onto a board using a wide knife. The tendons and veins of the liver will then be visible. Very carefully press the liver with a knife and separate it from the tendons by gently scraping it off. Remove the tendon network. Then fry the liver briefly in the center and move it to the edge. Fry the ground beef in the center over high heat, spoonful by spoonful, and move it to the edge of the pan. Repeat this process until all the meat is gone. It is important to stir and break up the meat while frying so that it becomes crumbs. Now carefully spread everything to the edge of the pan. Gradually pour the white wine into the center and allow it to reduce by half. Mix everything together and form a rim again. Do the same with the stock and cream. Then season well with salt, pepper, and nutmeg. Now put the ingredients in a large pot, puree the tomatoes and add them. Add the butter and let the entire sauce simmer for about 3 hours, sometimes with and sometimes uncovered. *Polenta is sold with different cooking times, so it should be prepared according to the package instructions. The amount of polenta should be determined based on the amount of liquid mentioned above. So use enough polenta for 2 liters of liquid. At the end of the cooking time, mix in grated Parmesan cheese. In the meantime, prepare a béchamel sauce with 25 g butter, 25 g flour, and 500 ml milk. Melt the butter, add the flour, and simmer over low heat for about 5 minutes, stirring constantly. Add the milk and only now season with salt, pepper, and nutmeg. Bring to a simmer over low heat, stirring frequently with a whisk. The béchamel sauce is ready when it has reached a creamy consistency. Season with salt, if desired. Spread a layer of polenta evenly in a baking dish. Spread the ragù and 2/3 of the béchamel on top in the same order, then sprinkle with grated Parmesan. Spread another layer of polenta, then top with the ragù and béchamel. Cover generously with Parmesan and bake in a preheated oven at 220°C on the middle rack for about 30 minutes.