• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook soffritto mix, stirring occasionally, until softened, 3-4 minutes.
• Add lamb mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Meanwhile, pick thyme leaves.  

• 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. 

• Meanwhile, 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 the heat, then add the butter, half the Parmesan cheese and the 
salt, stirring until well combined. Season to taste with pepper.  

• Divide Parmesan polenta between plates and top with lamb ragu.
• Sprinkle over the remaining Parmesan cheese. 
• Serve with some rocket leaves. Enjoy!