Lasagna Bolognese with minced meat and polenta

Ingredients:

Polenta

• 2 tbsp butter, room temperature, plus extra for greasing the pan
• 1 cup polenta
• 1 tbsp. grated parmesan
• 5 cups slow cooker bolognese, recipe below
• 12 slices provolone
• 2 tbsp. grated mozzarella

Slow Cooker Bolognese

• 4 tbsp. l. olive oil
• 4 stalks celery, chopped
• 2 carrots, chopped
• 2 onions, finely chopped
• 6 crushed garlic cloves
• 1 can (170 g) of tomato paste
• 1 cup dry red wine
• 1.8 kg ground beef
• 2 cups whole milk
• Two cans (800 g each) of canned mashed tomatoes in their own juice
• 1 tbsp. l. dried oregano
• 1 tbsp dried basil
• 2 tsp dried thyme
• 2 tsp red pepper flakes
• 0.5 tsp ground nutmeg
• 1 Parmesan rind, optional

Preparation:

1. Preheat oven to 175°C. Grease a 22x32 cm rectangular baking dish with butter.
2. Place 4 cups of water in a saucepan over medium-high heat. Gradually stir in the polenta to avoid lumps. Add a large pinch of salt. Cook, stirring frequently, until the polenta comes to a boil. Reduce the heat and cook according to package directions. When the polenta is done, add the butter and 1/4 cup of Parmesan cheese.
3. Spread 1 cup of Bolognese in the bottom of the prepared baking dish. Add half the polenta and spread it evenly over the sauce. Layer 6 slices of provolone and 3/4 cup of mozzarella, then pour 2 cups of sauce on top. Spread another layer of the remaining polenta. Top with the remaining provolone, 3/4 cup of mozzarella, and the remaining sauce. Sprinkle with the remaining mozzarella and Parmesan.
4. Cover with foil and bake in the oven for 30 minutes. Remove the foil and continue baking until the cheese is golden brown and bubbly, about 15 more minutes. Let rest for 20 minutes before serving.

5. Slow Cooker Bolognese

   
   Heat 2 tablespoons of oil in a large skillet over medium heat. Add the celery, carrots, and onion, season with salt and pepper, and cook until the vegetables are softened, about 10 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste and cook for another minute. Pour in the red wine and cook until almost evaporated, about 3 minutes. Pour this mixture into the slow cooker.
6. Add the remaining 2 tablespoons of oil to the skillet, add the ground beef, and season with salt and pepper. Cook, breaking up the lumps, until the meat is browned, about 15 minutes. Drain off any excess fat. Add the milk and cook until it is almost completely absorbed, about 5 minutes.
7. Place the meat in a slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg, and Parmesan rind, if using. Add a pinch of salt. Stir well, cover, and cook on low for 6 hours.
8. Skim off any fat from the surface and check the consistency. If the sauce is too thick, add a little water. If it's too thin, cook for another 30 minutes, uncovered.