Serves Six

Recipe:

Polenta:

2 quarts water

2 cups polenta

1/4 grated parmesan

Bring water to a boil, pull water off the stove and stir in Polenta with a wire wisk.

Put back over low heat and simmer for 40 minutes stirring frequently.

It is best to use a thick pan for this.

Add salt and Pepper to taste.

Ragu:

2 oz butter

2 tbs olive oil

4 oz chopped pancetta

1 finely diced red onion

1 finely grated carrot

1 finely grated celery stock

16 oz of ground chuck

2 oz red wine

2 1/2 tbs tomato paste

8 oz beef stock

salt and pepper to taste

Heat up butter and olive oil in large saute pan, when hot add onion, celery, carrot, pancetta and tomato paste, and let simmer.

Add red wine and ground chuck, and beef stock simmer, then salt and pepper to taste.

Serve over your favorite pasta or polenta and garnish with grated parmesan, and parsley.