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1
Preheat the oven 375 degrees.
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2
In a saute pan, heat the olive oil.
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3
When the pan is smoking hot, saute the celery, onions, carrots, shallots and garlic.
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4
Saute the vegetables for 1 to 2 minutes or until the vegetables are wilted.
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5
Add the ground meats and saute until the meat is brown, about 4 to 5 minutes.
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6
Strain the fat off the meat.
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7
Turn the meat into a saucepan.
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8
Deglaze the pan with the red wine.
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9
Add the stock and milk.
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10
Season with salt and pepper.
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11
Bring up to a boil and reduce to a simmer.
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12
Simmer for 1 hour and add the crushed red tomatoes.
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13
Continue simmering for 45 minutes or until the mixture resembles a thick, meaty stew.
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14
Grease a 3 quart baking dish.
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15
Slice the polenta into 1-inch slices.
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16
Spoon a small amount of the ragu over the bottom of the dish.
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17
Arrange the polenta over the ragu.
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18
Top the polenta with the ragu and sprinkle with the cheese.
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19
Repeat the procedure until all the polenta is used.
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20
Spread any remaining ragu on top and sprinkle with remaining cheese.
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21
Bake for 1 hour covered and the last 5 minutes uncovered.
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22
Spoon the mixture into a shallow bowl.
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23
Garnish with cheese and green onions.
