7 c  Polenta; see master recipe

           *** beef, tomato, and red wi
    1/3 oz Dried porcini or other wild

      3 tb Olive oil

      3 tb Butter

      1    Med onion, minced

      3 tb Minced italian parsley

      1    Large carrot, minced

      1    Large celery stalk, minced

      1 lb Lean ground beef or 1/2 beef

      3 tb Tomato paste

    2/3 c  Dry red wine

     35 oz Can plum tomatoes, drained/c

           Juice
           Salt and ground black pepper
    2/3 lb Pecorino cheese, grated (2 3

    TO PREPARE:  Pour polenta on an oiled work surface and spread 1/4"
  thick.  Let stand until cooled completely and firm, about 15 min. Cut
  into 3" squares; set aside.  (Can transfer squares to a baking sheet,
  cover and refrigerate overnight.)
    For the sauce: soak dried mushrooms in 1/3 c warm water until
  softened, about 30 min.  Strain liquid through a fine sieve; reserve.
  Chop mushrooms coarse.
    TO COOK: Heat oil and butter in a large skillet.  Add onions,
  parsley, carrots, and celery; saute' until softened, about 10 min. Add
  ground meat; saute' until lightly browned, about 8 min.  Stir in
  mushrooms, reserved mushroom soaking liquid, tomato paste, and wine;
  simmer for 5 min.  Add tomatoes and their reserved juice; partially
  cover and simmer until sauce thickens slightly, about 30 min.  Season
  this sauce with 1t salt and 1/2 t pepper or to taste.  (Can cool,
  cover, and refrigerate overnight.)
    Heat oven to 450F.  Arrange half of the polenta squares in the
  bottom of an oiled 13x9" baking pan.  Pour half the sauce over the
  polenta squares; spread to cover.  Sprinkle half the grated cheese
  over the sauce.  Repeat with another layer of each.  Bake until
  lasagne is heated through and cheese is golden brown, 15 - 20 min; let
  stand 10 min, cut into squares and serve.
  From Cook's magazine, Nov '89.