Mushroom and veal ragu with creamy polenta
6
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Lean pork mince
125 g
Veal mince
125 g
Brown onion
1 small, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Garlic
2 clove(s), crushed
Swiss brown mushrooms
500 g, finely chopped
Canned diced tomatoes
400 g
Fresh thyme
1 tsp, leaves, plus extra to serve
Instant yellow polenta
⅔ cup(s), (110g)
Light sour cream
¼ cup(s), (60ml)
Instructions
1
Heat half the oil in a large saucepan over a high heat. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Transfer to a bowl.
2
Heat remaining oil in same pan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
3
Return mince to pan with mushrooms, tomatoes and thyme leaves and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 45 minutes or until sauce has thickened.
4
Meanwhile, bring 2 cups (500ml) water to the boil in a medium saucepan. Add polenta in a thin steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in sour cream. Season with salt and pepper. Serve polenta topped with ragu and sprinkled with extra thyme.
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