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Polenta with Lamb Ragu

Polenta with Lamb Ragu
Recipe Date:
February 9, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 3 1/2 cups polenta
  • 3 cups milk
  • 4 1/2 cups vegetable stock
  • 3 tbsps olive oil
  • 4 cloves galic, chopped
  • 1 white onion, chopped
  • 1 carrot, peeled & finely chopped
  • 1 celery stick, finely chopped
  • 1/2 lb ground lamb
  • 1/2 lb ground pork
  • 1/2 cup dry white wine
  • 1 cup tomato puree
  • 1 bay leaf
  • salt & fresh ground pepper
  • grated Parmigiano Reggiano cheese to serve

For the Polenta:

  • Bring the milk and vegetable stock 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:

This sauce can be prepared a day or two 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 1 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 2011 Joie de Vivre!