• Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until browned, 3 to 4 minutes. Pour off all but 1 teaspoon fat from the pan.
Add the beef to the pot with the pancetta, season with salt and pepper, and cook over medium heat, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer the pancetta and beef to a medium bowl. Do not clean the pan.

In the same pot used for the meat, if dry, add 1 teaspoon oil and warm over medium heat until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Stir in the Bolognese spice blend and as much Aleppo chile as you like and cook until fragrant, about 30 seconds.
Stir in the pancetta, beef, and any accumulated juices. Add the tomatoes and milk, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 8 to 10 minutes.
While the Bolognese simmers, prepare the polenta.

• Remove the polenta from the packaging; cut the polenta into ½-inch cubes.
• Measure out ¼ cup Parmesan; set aside the rest for garnish.

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the polenta and ½ to ¾ cup water, depending on desired consistency. Using a vegetable masher or the back of a spoon, mash the polenta mixture until incorporated. Cook, stirring often, until the polenta mixture is heated through, 3 to 4 minutes. Remove from the heat and stir in ¼ cup Parmesan. Season to taste with salt and pepper, cover, and keep warm.
While the polenta cooks, prepare the salad.

• Trim the root end from the romaine heart.
• Coarsely tear the romaine leaves.
• Strip the parsley leaves from the stems; coarsely tear the leaves. Set aside half for garnish.

In a large bowl, combine the romaine and as much house dressing as you like and toss to coat. Season to taste with salt and pepper. Sprinkle with half the parsley.

Transfer the polenta to individual bowls. Top with the Bolognese and sprinkle with the remaining parsley and Parmesan. Serve the salad and any remaining dressing on the side.

Ingredient IQ Bolognese sauce, also known as a ragù, dates back to at least the 14th century. It comes from Bologna, the capital city of the northern Italian region of Emilia-Romagna.

Kids can!

• Measure out the Parmesan.
• Tear the romaine.
• Strip and tear the parsley leaves.
• Dress the salad.
• Serve the meal.