Dinner with a chance of bolognese meatballs? This dish makes a delicious weeknight dish and pairs perfectly with creamy polenta.

SERVES 4–6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the sauce
3 tbsp olive oil
½ onion, chopped
1 garlic clove, grated
1 tsp dried origanum
1 tbsp brown sugar
1 tbsp tomato paste
1 tin chopped tomatoes
1½ cups beef stock
For the bolognese meatballs
500 g beef mince
1 tbsp breadcrumbs
1 garlic clove, grated
½ tbsp dried mixed herbs
For the creamy polenta
1 tsp salt
1 cup polenta
¼ cup butter
½ cup grated Parmesan

METHOD
For the sauce
1. Heat the oil in a pan over medium. Add the onion and fry for 5 minutes, until soft. Add the garlic, origanum, sugar and tomato paste. Fry for 2 minutes.
2. Add the remaining ingredients and simmer for 5–10 minutes, until reduced.
For the bolognese meatballs
1. Add the ingredients to a bowl and mix until fully combined.
2. Use your hands to shape the mince mixture into meatballs.
3. Heat a pan over medium and dry-fry the meatballs until browned.
4. Transfer meatballs into the pan with the sauce and allow to simmer for 10 minutes, until cooked through. Season.
For the creamy polenta
1. In a large pot, bring 4 cups water and the salt to a boil.
2. Gently rain the polenta in, whisking continuously. Cook, while still whisking, until thickened and smooth.
3. Reduce the heat to low and mix in the butter and Parmesan. Allow to cook for 30 minutes, until done.
4. Serve immediately with bolognese meatballs.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

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