1. Start the evening before and let the white beans soak in water for about 12 hours. The next day cook the beans in enough water for about 60 minutes. Drain and let cool down.

2. Heat up a large pot or dutch oven with some olive oil. Add the diced bacon and fry until crisp. Add the onions and sauté until soft and glossy – about 2-3 minutes. Add the garlic and continue cooking for another minute or so – stir often so nothing burns. Remove the casings from the sausages and crumble the pork filling. Add to the pot and fry until nicely browned. Takes about 4-5 minutes. Add the tomato paste and stir in. Let cook for another minute or so. Deglaze with the beef stock and chunky tomatoes. Add the oregano, basil, and bay leaf. Season with some salt and pepper. Bring everything to a boil, then reduce the heat a bit and let the ragù simmer for about 45 minutes – stir from time to time. Add the cooked beans for the last 5 minutes of the cooking time so they can heat up in the ragù. Remove the bay leaf when ready to serve.

3. While the ragù is cooking prepare the polenta. Add the water with some salt to a small pot and heat up. As soon as you can see bubbles coming up in the water, reduce the heat and stir in the polenta. Let cook gently for 1 minute while stirring constantly, then remove from the heat. Add the butter and stir in, then let the polenta soak for about 8 minutes. If the polenta seems too thick, add a bit of hot water – you want a thick and spreadable consistency. Stir in the grated cheese.

4. Divide the polenta between serving bowls, add some of the ragù and sprinkle with some grated Grana Padano and chopped parsley.