Bolognese Sauce with Polenta and Greens

Ragú alla bolognese or bolognese sauce, a slow-cooked Italian meat sauce, which originated in Bologna, Italy, was traditionally made with minced veal, beef, and pork.

For the Sauce
 2 tbsp olive oil
 1 large yellow onion, finely chopped
 3 large carrots, finely chopped
 3 large celery stalks, finely chopped
 4 garlic cloves, minced
 2 cups cooked brown or green lentils
 ½ cup chopped walnuts
 ½ cup pine nuts
 1 tsp salt
 Freshly ground black pepper
 1 cup vegan dry white wine (like a Chardonnay)
 1 (6 ounce) can tomato paste
 1 cup vegetable broth
 1 cup cashew milk
For the Polenta
 6 cups water
 2 tbsp olive oil
 2 tbsp nutritional yeast
 1 tsp salt
 2 cups instant polenta
For the Greens
 1 tbsp olive oil
 1 bunch hearty greens (like collards, kale or chard), chopped and rinsed
 3 cloves garlic, minced
 Juice from half a lemon
 Salt
For the Cashew Milk
 1 cup raw cashews
 3 cups water
 ½ tsp salt

1

In heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, carrots, celery, and garlic and cook until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add lentils, walnuts, pine nuts, salt, and pepper. Cook for a few minutes, then add tomato paste, wine, and vegetable broth. Simmer, while stirring occasionally, for about 15 minutes.

While sauce is simmering, make cashew milk by placing ingredients in a blender and pureeing for a minute or two, until thoroughly blended and smooth. Add one cup of cashew milk to sauce and cook while stirring for another 5 minutes. Reserve the remaining cashew milk for adding to soups, cereal, or in recipes for baked goods; it will keep for about 5 days.

To make greens, heat oil in a large pan over medium-high heat. Add greens, garlic and a sprinkle of salt. Cook for about 3 to 5 minutes, or until greens have wilted but are still bright green. Squeeze a lemon over greens and toss.

Make polenta by bringing water to a boil in a large pot over medium heat. When water begins to boil, add olive oil, nutritional yeast, and salt. Reduce heat to low. Gradually pour in polenta while whisking, and continue to whisk until polenta has thickened and is soft and creamy. Remove from heat. To serve, scoop polenta into a bowl, add a hearty spoonful of Bolognese sauce, and top with greens.