So the dish is like a lasagna but with layers of polenta alternating with a beef and veal bolognese, spinach and a little cream sauce with a cheese component. So tomato-based elements but cream sauce as well.
Thinking about lighter-bodied red with some acidity to cut the cream …? Beaujolais or Loire. I fear a Chianti might clash with the cream sauce, but I could be totally wrong.
Or…a non-oaky Chardonnay. If I had a Soave or a Lambrusco I’d probably try that.
Any other thoughts?
I may just sacrifice some different bottles as an experiment anyway 
Undoubtedly there will be many, many opinions about this. That said I think this dish can handle a slightly bigger wine. Lots of fat in this dish and lots of intense flavor. I like the idea of staying within Italy. While young Barolo, Barbaresco, Chianti or Brunello might be too far on that spectrum, I think a Rosso di Montalcino might be in the sweet spot. Lots of structure (acid and tannin) to stand up to the fat and creaminess of the dish, and some complementary red fruit to balance the savoriness. Lots of options. And always like the idea of opening up a couple things with a nicer meal to see what works and why.
All of these suggestions sound good to me except the (presumably red) Loire, which my gut tells me would taste lousy against this dish.
I think a Cotes du Rhône could be good, too. Given the cream sauce and polenta, I’d lean toward something with some fruit, nothing austere or with conspicuous tannins. I suspect more classical (not too extracted) Chianti could play well with the dish, too.
definitely something that needs an Italian wine. maybe think Sicily though? a young Etna or cerasuelo?
Great suggestions fellas. Thank you.
In the event, I ended up trying 4 wines, because hey…it’s the quarantine
Arturo, good thought on the Rosso, but all mine is at my off-site, and I happened to have a 2010 Fattoria del Pino Brunello at home. Reasonable acidity, but a little sweet and heavy for this dish, oddly. I think you’re right about a classy Rosso…
John, oddly, a 2017 Domaine Guion Cuvee Domaine was actually reasonable. Due to inexplicable Alfert-influence, my palate has veered acidic recently so I’ve been struggling with Cotes du Rhônes recently, otherwise I can totally see this. The Loire was actually a reasonable pairing, though probably not enough fruit for others. And you were totally right about the tannins
Matt, good thoughts, but I’m limited with what’s at hand tonight. I’m salivating a little about a young Etna.
Mostly because I was dying to try one, I opened a Goodfellow 2018 Ribbon Ridge Blanc. This was terrific, and a great pairing with the dish. The nose was sweet, but the palate has a pleasing acidity and a nice saline lick at the end that cuts the richness of the dish. A ‘crack’ wine for a classic ‘comfort’ dish. I’m going to do my best to save my remaining 5 bottles for the summer
I also had a half glass of Domaine du Chateau de Chorey 1er Cru Beaune Les Cras left over. This actually paired very well, though it was the 3rd day open. Tonight it had a sous bois nose with plums, and a smooth finish with minerals and some crunchy red fruit and it brought a lovely mushroom note to the dish. Unexpectedly delish.