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BEEF RAGU & CREAMY POLENTA
26 January 2018- BY Damian Clisby

Beef Ragu & Creamy Polenta

Serves: 4 People

Duration: 3.5 Hours

INGREDIENTS

50ml Olive oil

30g Onion, finely chopped

30g Carrots, finely chopped

30g Celery, finely chopped

10g Garlic, finely chopped

Small pinch Saffron

1 Bay leaf

3g Dried oregano

3g Chopped rosemary and thyme

1kg Diced beef shin, lightly dusted in gluten free flour

100ml Red wine

1 litre Chicken stock

15g Paolo Petrilli tomato puree

A pinch Salt and pepper

200g Polenta di Storo (per person)

800ml Water

100g Butter

100g Parmesan

METHOD
1. Cook the vegetables and herbs with the olive oil until soft with no colour.
2. Add the diced beef shin and cook for 20 minutes. Add the wine and stock and cook for a further 15 minutes.
3. Then add the tomato puree and gently simmer for 2½ hours.
4. For the polenta, allow a ratio of 4:1 water to polenta.
5. Bring the water to the boil, whisk in the polenta and cook for 30 minutes on a gentle heat.
6. Whisk in the butter and parmesan.
7. To serve, ladle the ragu over the polenta and sprinkle with parmesan

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