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.

Health Benefits

Vitamin B12:

  • Important in energy production and reducing fatigue.

Nutrition Facts

Servings per Container

Calories 660
Serving size 1 meal 425g
Total Fat 27g 35%
Saturated Fat 12g 58%
Trans Fat 0.5g
Cholesterol 85mg 28%
Sodium 210mg 9%
Total Carbohydrate 11g 4%
Dietary Fiber 5g 17%
Sugars 7g
Includes 0g Added Sugars 0%
Proteins 27g 53%
Vitamin A
Vitamin C
Calcium 119mg
Iron 4mg
Vitamin D 0.2mcg
Potassium 808mg

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Recipe by

Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan 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...

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