POLENTA WITH MUTTON RAGU
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To make the tomato sauce, pour the oil in a pan and fry the onions on medium heat until golden brown. Add the tomatoes, and 200 ml water. Simmer for 20 minutes then add the basil leaves.
- Blend into a puree. Season with salt and pepper and set aside.
- To make the ragu, steep the dried porcini mushrooms in boiling water for 10 minutes.
- Strain the mushrooms and reserve the liquid.
- Finely chop the mushrooms and add to the onion, celery and carrot.
- In a pot, heat 3 tablespoon oil and add the meat chunks.
- Brown the meat chunks in the oil until they are golden and caramelised. Remove from the pot and set aside.
- In the same pot, add the remaining oil and butter. Toss in the vegetables, thyme, half of the parsley, garlic and fry until golden.
- Add the mushrooms and fry for 5 minutes.
- Place the meat back into the pot and stir on medium heat for 5 minutes. Add the wine and reduce by half.
- Add the reserved porcini mushroom liquid.
- Add 1 cup of the sugo and continue cooking on a low heat for approximately 1 hour 30 minutes or until the meat becomes tender. Season to taste with salt and pepper.
- Remove the meat from the pot and leave aside to cool. Take each piece and cut them into bite-sized pieces.
- Drop in the radicchio and put the chopped meat back into the pot.
- Pour the polenta into simmering water and stir to ensure there are no lumps. Place over a low flame and stir every 5 minutes for approximately 45 minutes.
- To finish the polenta, add the butter and grated parmesan. Season with salt and pepper.
- Pour the creamy porridge-like polenta onto a big wooden board or plate. Generously pour the ragu onto the polenta.
- To garnish, sprinkle pistachios, the remaining parsley, grated parmesan and finish with a drizzle of oil. Serve hot.
INGREDIENTS
- 300 grams Unsalted butter, diced
- 100 grams Parmesan, finely grated
- 500 grams Fine grain polenta
- 1 teaspoon Salt
- 50 ml Sesame oil
The Ragu
- 100 grams Dried porcini mushrooms
- 2 Onions, finely chopped
- 4 Celery stalks, finely chopped
- 4 Carrots, finely chopped
- 100 ml Sesame oil
- 2 kg Mutton, shoulder cut on the bone, cut into 4-cm pieces
- 100 grams Unsalted butter
- 5 sprigs Thyme
- A handful Flat-leaf parsley, finely chopped
- 4 Garlic cloves, crushed
- 400 ml Dry white wine
- Salt and pepper to tastes
- 300 grams Radicchio leaves, shredded
- 200 grams pistachios, roasted and chopped to garnish
Tomato Sauce
- 5 tablespoon Sesame oil
- 4 Onions, chopped
- 1 kg Tomatoes, blanched, peeled and chopped
- Basil a bunch
- Salt and pepper to taste
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