Polenta alla Bolognese with Ground Beef and Zucchini

Bring 450ml of water to a gentle boil in a heavy-bottomed saucepan. Gradually whisk in the Polenta Valsugana, reducing heat to low. Cook for 5 minutes, stirring constantly until the grains hydrate into a smooth, creamy porridge. Cover and keep warm.

In a separate skillet over medium-high heat, brown the grass-fed ground beef. Use a wooden spoon to break the meat into small crumbles, ensuring it develops a deep, caramelized crust—this is the base of your flavor.

Add the finely diced baby zucchini to the beef. Sauté for 3 minutes until tender but still vibrant green.

Pour in the Pomodorina sauce, reducing heat to low. Simmer for 4-5 minutes until the sauce clings to the meat and the flavors have melded.

To serve, spoon the warm, creamy polenta into a wide bowl. Top with the hearty beef and zucchini ragù. Garnish with a crack of fresh black pepper and serve immediately while the textures contrast perfectly.