Lamb and fennel ragu with soft polenta
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Fresh fennel adds amazing flavour to this quick lamb ragu served with polenta.
Ingredients
Oil spray
1 x 3 second spray(s)
Lamb leg steak, raw
400 g, (Buy 500g) fat trimmed, finely chopped
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s), sticks, finely chopped
Fennel
1 small, finely chopped
Garlic
2 clove(s), crushed
Red wine
125 ml, (1/2 cup)
Tomato passata
1 cup(s), (250ml)
Salt-reduced liquid beef stock
1½ cup(s), (375ml)
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Instant yellow polenta
170 g, (1 cup)
Instructions
1
Heat a large saucepan over medium-high heat. Lightly spray with oil. Cook lamb for 2-3 minutes or until browned.
2
Add onion, carrot, celery, fennel and garlic and cook, stirring, for 2-3 minutes or until softened. Pour in wine, passata and beef stock. Reduce heat to low. Simmer, partially covered, for 20 minutes or until tender and sauce is reduced.
3
Meanwhile, bring vegetable stock to the boil in a medium saucepan. Gradually pour in polenta in a slow, steady stream. Reduce heat to low. Cook, stirring constantly, for 8-10 minutes or until polenta is incorporated. Season with salt and pepper.
4
Serve ragu with polenta.
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