Photo of Lamb and fennel ragu with soft polenta by WW

Lamb and fennel ragu with soft polenta

9
9
9
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Fresh fennel adds amazing flavour to this quick lamb ragu served with polenta.

Ingredients

Oil spray

1 x 3 second spray(s)

Lean lamb leg steak

400 g, (Buy 500g) fat trimmed, finely chopped

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Celery

2 individual, sticks, finely chopped

Fennel bulb(s)

1 small, finely chopped

Garlic

2 clove(s), crushed

Red wine

125 ml, (1/2 cup)

Tomato passata

1 cup(s), (250ml)

Beef stock, liquid, salt-reduced

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.

Notes

SERVING SUGGESTION: Steamed broccolini and fresh parsley leaves. Sprinkle with grated parmesan.