"A delicious meal perfect for those cooler nights in."
Lamb Ragù with Creamy Polenta
4
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- Recipe Card
Prep time 15mins
Cook time 3hrs 50mins
Serves or Makes: 4
Recipe Card
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!