FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 3 >  Polenta Lamb Ragu

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

POLENTA LAMB RAGU

Food Festivals of Italy
by James Fraioli and Leonardo Curti

Polenta Con Ragu Di Agnello
(Polenta Lamb Ragu)
Serves 4


RAGU

    · ¼ cup olive oil
    · 1 cup each diced onion, celery and carrots
    · 1 clove garlic, minced
    · 1 pound ground lamb
    · ½ cup white wine
    · 1 (28-ounce) can tomato puree
    · Salt and pepper, to taste
    · 1 bay leaf
    · Chicken stock (optional)
    · 4 sage leaves, chopped fine
    · 2 tablespoons truffle oil, for garnish

    · 1 (16-ounce) box super-fine polenta
    · 2 tablespoons butter
    · ½ tablespoon salt
    · ½ cup freshly grated Parmesan cheese
     

Directions

In a stockpot, add the olive oil, vegetables and garlic; cook over medium heat for 5 minutes.

Add the lamb and cook for 10 minutes, or until meat is crumbled. Add the wine and allow alcohol to evaporate. Add the tomato puree, salt, pepper and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour. If the meat sauce appears dry, add chicken stock, a little at a time.

Add the sage leaves about 10 minutes before cooking is complete.

About 5 minutes before cooking is complete, cook the polenta according to package directions. When polenta is finished cooking, add the butter and salt; stir well.

Divide the polenta on four plates and then ladle the Ragu over top. Garnish with Parmesan cheese, a drizzle of truffle oil, and serve immediately.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages