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Lamb Ragù with Creamy Polenta
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A delicious meal perfect for those cooler nights in. -@thedelightfulcook

Details

Prep time 15mins
Cook time 3hrs 50mins
Serves or Makes: 4
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Recipe

ingredients

  • 2 1/ 4 pounds ground lamb
  • 2 tin diced tomatoes
  • 2 roughly chopped carrots
  • 2 roughly chopped celery sticks
  • 1 diced onion
  • 4 cloves roughly chopped garlic
  • 2 tablepoons tomato paste
  • 1/ 2 cup red wine
  • 1/ 4 cup olive oil
  • handful of freah basil & thyme bound together with cooking twine
  • salt & pepper to season
  • 1 cup polenta
  • 4 cups water
  • 3 1/ 2 ounces fontina cheese
  • 1 cup grated parmesan
  • 2 ounces butter

Method

  • Step 1

    Season lamb with salt & pepper. Add garlic, onion & olive oil into a medium saucepan & cook on a low heat for 5 minutes.

  • Step 2

    Add carrot & celery and cook for 5-7 minutes, until they start to soften. Add lamb and cook, stirring occasionally, until the meat is slightly browned, Add the red wine and simmer until evaporated.

  • Step 3

    Stir in tomato paste, diced tomatoes & season with salt, pepper & fresh herbs. Cover with a lid & simmer for 1 1/2 - 2 hours on low heat, stirring occasionally.

  • Step 4

    Bring the water to the boil in a large heavy-based saucepan over high heat. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water.

  • Step 5

    Reduce heat to low & simmer, stirring constantly with a wooden spoon, for 15-20 minutes or until the mixture thickens & the polenta is soft.

  • Step 6

    Remove from heat. Add the parmesan, fontina & butter, & stir until well combined. Taste and season with salt and pepper. Serve immediately.

  • Step 7

    Serve polenta on a large wooden board topped with lamb ragù.

  • Step 8

    Enjoy!

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