Lamb & Mushroom Ragu with Parmesan Polenta

Servings: 4 – 6

Prep Time: 20 minutes

Cook Time:  2 hours

Lamb Ragu Ingredients

½ lb ground lamb

½ lb ground sirloin

½ cup Worchestershire

2 tsp fennel seed

Sea Salt

Black Pepper

1 tbsp garlic powder

1 cup thinly sliced mushrooms

1 cup dry white wine

½ tsp paprika

2 tbsp Olive oil

1 large yellow onion, diced

1 bell pepper, diced

20 large tomatoes, with skin & seeds removed, coarsely chopped

1, 14-16oz can of tomato sauce

4 cloves garlic, minced

1 tsp thyme

1 tsp oregano

1 tsp parsley

2 Bay Leaves

Sea Salt

Black Pepper

1 cup Parmesan Cheese

1 cup Fresh Basil leaves

Parmesan Polenta Ingredients:

1 cup instant Polenta

1 tsp salt

1 tsp garlic powder

¼ cup parmesan cheese

1 tbsp butter

Ragu

Place mushroom in a small bowl. Pour wine over mushrooms and set aside

In a large bowl stir together lamb, sirloin, worchestershire, fennel, sea salt, black pepper, garlic powder and paprika.

Preheat olive oil over medium heat in a large sauté pan with 4 inch high sides (or a French skillet).

Add lamb mixture to pan & brown for about 10 minutes or until cooked through

Remove lamb mixture from pan, leaving pan drippings in pan

Add onion, & bell pepper to pan. Sauté until tender

Add mushrooms, wine & tomatoes to pan with the next 8 ingredients and stir. Bring to a boil. Cover, reduce heat and simmer for about 1 hour, stirring occasionally

Add parmesan & fresh basil. Stir and simmer for another 20 minutes

Add reserved lamb mixture. Stir and continue to simmer for another ½ hour.

Polenta

Bring 3 cups of water to a boil

Add salt, garlic to boiling water

While stirring constantly slowly pour polenta into boiling water.Continue to stir constantly for 5 minutes & remove from heat.

Add parmesan and butter to polenta & stir

Spread evenly in a 10 inch round or square baking dish

Let cool completely

Cut into circles or squares 

Place 3 pieces of polenta in a shallow bowl

Ladle a cup of hot ragu on top of Polenta and serve

Enjoy!