We’ve used mince to make this quick sauce. It can bubble fairly hard while cooking, to help speed up the tenderisation. Polenta continues to thicken once cooked, so serve immediately.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
592
Ingredients
For the ragu
1 tsp. olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, finely chopped
2 garlic cloves, crushed
400 g lamb mince
2 rosemary sprigs
2 Tbsp. tomato purée
175 ml red wine
400 g tin chopped tomatoes chopped tomatoes chopped tomatoes
For the polenta
200 g quick cook/1min polenta
50 ml extra virgin olive oil
60 g parmesan, grated
Directions
Step 1Heat the oil in a large pan (that has a lid) over medium heat and cook the onion, celery, carrot, garlic, a large pinch of fine salt and some freshly ground black pepper for 5min, until softening. Add the mince and rosemary sprigs and cook, stirring to break up the meat, for 5min.
Step 2Stir in the tomato purée, wine and tomatoes. Bring to the boil, cover and bubble for 15min, stirring occasionally. Remove lid and bubble for 3-5min to thicken. Bring 600ml water to the boil in a separate medium pan. Once bubbling, gradually add the polenta, whisking well. Cook, whisking constantly, for 1-2min, or until cooked through. Remove from the heat and whisk in the oil, Parmesan and plenty of seasoning.
Step 3Check seasoning of the ragù and remove the rosemary sprigs. Serve on the cheesy polenta.
Per serving:
592 cals
31g protein,
29g fat (11g saturates)
44g carbs (9g total sugars)
5g fibre
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
