22 May 2014,17:31 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
3 hours

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.



  • 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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