- 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
Season lamb with salt & pepper. Add garlic, onion & olive oil into a medium saucepan & cook on a low heat for 5 minutes.
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.
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.
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.
Reduce heat to low & simmer, stirring constantly with a wooden spoon, for 15-20 minutes or until the mixture thickens & the polenta is soft.
Remove from heat. Add the parmesan, fontina & butter, & stir until well combined. Taste and season with salt and pepper. Serve immediately.
Serve polenta on a large wooden board topped with lamb ragù.