No Chop Lamb Ragu & Parmesan Polenta
with Rocket Leaves
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Sink into a bowl of pure comfort with this Italian lamb ragu and Parmesan polenta, where tender, simmered lamb meets a silky, saucy base. It’s a rich and hearty affair, balanced perfectly by the peppery bite of a fresh rocket salad.
Ingredients
1 sachet
Thyme
250 g
Lamb Mince
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
1 packet
Garlic Paste
1 packet
Passata
1 packet
Instant Polenta
(Contains: May contain traces of allergens, Gluten, Milk, Soy, Wheat;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk;)
50 g
butter (for the mash)
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring occasionally, until softened, 2-3 minutes.
• Add lamb mince, breaking up with a spoon, untill just browned, 3-4 minutes.
• Reduce heat to medium, then add tomato & herb seasoning, garlic paste and thyme and cook until fragrant, 1 minute.
• Stir in passata and cook until slightly thickened, 2-3 minutes. Season to taste with salt and pepper.
• In a medium saucepan, combine the water and milk and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from heat, then add the butter, half the Parmesan cheese and salt, stirring until well combined. Season with pepper.
• Divide Parmesan polenta between plates.
• Top with lamb ragu. Sprinkle with the remaining Parmesan cheese and serve with rocket leaves. Enjoy!
