Beef Bolognese on Polenta
w/ Herbed Ricotta
This grass-fed beef Bolognese only get’s better and better while the flavors are melding together, so feel free to eat this dish at the end of your week. I devoted myself to finding a way of getting maximum veggies in the Bolognese without overwhelming the delicious beef flavor- let me know if I hit the mark?! And there’s something just incredibly soul-satisfying about a creamy polenta-even better knowing that the cornmeal was sourced from local Upstate NY farms...
Ingredients: Grass-fed Beef, Polenta, Crushed Tomatoes, Heavy Cream, Crimini Mushrooms, Fresh Local Ricotta Cheese, Onions, Organic Celery, Organic Fennel Bulb, Extra Virgin Olive Oil, Organic Garlic Clove, Grass-fed Butter, Organic Parsley, Organic Lemon Peel or Zest, Organic Rosemary, Organic Thyme, Parmesan Cheese, Organic Marjoram, Organic Juniper Berries. Contains: Milk.
- Important in energy production and reducing fatigue.
Servings per ContainerCalories 660 Serving size 1 meal 425g
|Includes 0g Added Sugars||0%|
Recipe by Katy Sparks
About This Chef
Katy Sparks is the owner and principal of Katy Sparks Culinary Consulting, an award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.
Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...Read more