1 (28-ounce) can diced plum tomatoes, preferably Italian, with their juice
½ cup heavy cream
Kosher salt and freshly ground black pepper
¼ teaspoon ground nutmeg
¼ cup grated Parmigiano-Reggiano
4 large basil leaves, cut into chiffonade (strands)
4 ½ cups low-sodium chicken broth
1 ½ cups milk
2 teaspoons kosher salt
1 (13-ounce) package instant polenta
6 ounces kasseri or soft pecorino cheese, shaved with a vegetable peeler
Freshly ground black pepper
Fresh oregano or basil leaves for garnish
Heat the oil in a large, heavy-bottomed pot over medium-low heat.
Add the onion, carrot, and celery, and cook about 5 minutes, until the onions are translucent. Add the garlic and bay leaves, and cook for 1 minute more.
vAdd the veal and pork and cook, stirring to break up any chunks, until the meat is no longer pink, about 7 minutes.
Add the wine, raise the heat to high, and cook until the liquid is reduced slightly, about 5 minutes.
Add the tomatoes and their juice and the cream and reduce the heat to low. Cook, uncovered, for about 1 hour, stirring every 10 minutes or so.
Season with ¾ teaspoon salt, plenty of pepper, and the nutmeg. The sauce should be very thick and chunky. If it isn’t, increase the heat and cook for 10 minutes more.
Season to taste with salt and pepper. Stir in the Parmigiano and the basil and remove the bay leaves.
Combine the chicken broth, milk, and salt in a large, heavy saucepan and place over medium-high heat.
Bring the liquid to a simmer, then gradually sprinkle the polenta over it in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain.
Reduce the heat to low and cook, stirring with a wooden spoon, until the polenta is so thick that the spoon stands on its own, 5 to 6 minutes.
To serve, scoop the warm polenta onto a large wooden parchment paper-lined serving tray or cutting board and smooth into a thick oval.
Arrange the kasseri cheese on one end of the oval and warm Bolognese sauce on the other.
Grind pepper over all, garnish with oregano or basil, and serve immediately, with a large serving spoon.