[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Photo of Mushroom and veal ragu with creamy polenta by WW

Mushroom and veal ragu with creamy polenta

Total Time
1 hr 20 min
20 min
1 hr


Olive oil

2 tsp

Lean pork mince

125 g

Veal mince

125 g

Brown onion

1 small, finely chopped


1 medium, finely chopped


1 stick(s), finely chopped


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

cup(s), (110g)

Light sour cream

¼ cup(s), (60ml)


  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.


SERVING SUGGESTION: Steamed brussels sprouts and carrots. TIP: Store any leftovers in an airtight container in the fridge for up to 2 days. Store polenta in a separate container. Reheat ragu in the microwave or on the stovetop. Cut cold polenta into wedges and chargrill until golden and heated through. Ragu suitable to freeze (without polenta) for up to 3 months.