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Polenta with Lamb Ragu (serves 8-10)

 

Pairs with our 2011 Napa Valley Joie de Vivre

Courtesy of Susanne Dillingham, The Tiny Chef

Learn more about Chef Susanne by visiting her website!

 

For the Polenta:

  • 3 ½ cups polenta
  • 3 cups milk
  • 4 ½ cups vegetable stock

Bring the liquids to a boil and whisk in the polenta slowly.  Turn the heat down to a simmer and cook for 45 minutes until done (if you do not have the instant polenta).  Stir often and serve with the Ragu sauce below.

For the Ragu:

  • 3 tbsp. olive oil
  • 4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 carrot peeled and finely chopped
  • 1 celery stick finely chopped
  • ½ lb. ground lamb
  • ½ lb. ground pork
  • ½ cup dry white wine
  • 1 cup tomato puree
  • 1 bay leaf

This sauce can be prepared a day or two in advance, in my opinion preparing it ahead of time gives the sauce time to sit while the flavors incorporate together, making for a smoother taste. 

Finely chop the carrot, celery, white onion, and garlic. 
Place a little olive oil in a sauté pan. Add the carrot, celery, onion, and garlic and sauté until soft.
Add the ground lamb and pork and cook until browned. 
Pour the wine in the pan and cook until the wine has evaporated. 
Add the tomato puree and bay leaf and stir. Reduce your heat to simmer and cook for one hour.
Season with salt and pepper.  Serve on top of the cooked polenta on a large flat surface (such as a wooden cutting board).  Sprinkle Parmigiano Reggiano cheese on top to serve. 

This recipe is so much fun and I know you will enjoy it with the new Joie de Vivre red blend!


Click here for a printable PDF

 


 

Grilled Summertime Vegetable Lasagna with Handmade Pasta and a Creamy Béchamel Sauce (serves 6)
 

Pairs with: 2012 Carneros Chardonnay
Courtesy of Susanne Dillingham, The Tiny Chef

Learn more about Chef Susanne by visiting her website!


Click here for a printable PDF