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Food Festivals of Italy
by James Fraioli and Leonardo Curti

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


    · 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


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.


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