Mushroom and veal ragu with creamy polenta
lean pork mince
1 small, finely chopped
1 medium, finely chopped
1 individual, finely chopped
2 clove(s), crushed
swiss brown mushrooms
500 g, finely chopped
canned diced tomatoes
1 tsp, leaves, plus extra to serve
Instant yellow polenta
⅔ cup(s), (110g)
light sour cream
¼ cup(s), (60ml)
- 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.
- 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.
- 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.
- 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.