with Rocket Leaves
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.
Allergens
Utensils
Tags
Thyme
1 sachet
Lamb mince
500 g
Soffritto mix
1 packet
Tomato & herb seasoning
1 sachet
Garlic paste
1 packet
Passata
1 packet
Instant Polenta
1 packet
Parmesan cheese
1 packet
Rocket
1 packet
Olive oil
1 drizzle
Water
1 cup
Milk
1 cup
Butter
50 g
Salt
0.25 tsp
• 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!
938
kcal
Calories
3920
kJ
Energy (kJ)
58.2
g
Fat
25.2
g
of which saturates
46
g
Carbohydrate
15.5
g
of which sugars
7
g
Dietary Fibre
54.3
g
Protein
0
mg
Cholesterol
1410
mg
Sodium
