Polenta with Veal or Beef Ragu, Fancy Bowl with Dark Blue Trim

Veal or Beef Mushroom Ragu With Polenta

It was definitely time to go through the freezer and use up stuff. I found a package of ground veal and thought “what am I going to do with this?” Meatballs? No, not really. Spaghetti? Nope…lightening strikes; I know, we haven’t had polenta for a while, so how about a ragu to put on top of said polenta? Yup, that works. It did! Somehow, I always have tinned Italian tomatoes in my pantry and it takes me, maybe 10 minutes to make the sauce. Often, I make a big batch of the sauce, divide it up and store in the freezer.  It’s  handy for so many things and makes a great, quick spaghetti dinner!

Makes 4 Servings

1 – 2 Tbsp. EVO
½ lb. lean ground veal or beef
1 medium onion, chopped
2 garlic cloves, minced
3 cups sliced brown mushrooms
¼ cup dry red wine
1 batch (3 cups) Phyllis’ Tomato Sauce With Herbs  (see below) using 32 oz. canned tomatoes, chili flakes but not anchovies
1 Tbsp. fresh basil or 1 tsp. dried basil
½ tsp. granulated sugar (opt.)
¼ cup chopped fresh flat-leaf parsley + extra for garnish
Salt & freshly ground black pepper to taste

Polenta:  (see below) or your own favourite polenta.

Make the Ragu:

In a large, heavy saucepan, heat the EVO over medium-low heat until hot but not smoking. Add the chopped onions and sauté until soft and translucent; add the garlic, stir for a minute, until fragrant. Add the ground veal, turn the heat up to medium-high and sauté until it is browned, breaking up lumps with a fork. Add the mushrooms nd parsley, sauté until mushrooms are softened. Add the red wine, tomato sauce with herbs, basil and sugar, if using, stirring to combine. Turn the heat down to low, cover and simmer for 20 minutes or so. Season to taste with salt and pepper.

Keep warm while making the polenta. Or you can make the polenta while the sauce is simmering.  The sauce should be on the thicker side, not runny, it is appears too thin, leave the lid off and simmer a bit longer.

Spoon some polenta onto warm plates or bowls & top with the ragu, a sprinkle of Pecorino Romano and additional chopped parsley.

Note:  This is an excellent way to  use leftover polenta that has been placed an oiled glass dish and allowed to firm up; cut into serving size pieces then simply sauté in some EVO until lightly golden on each side, place in a preheated 350 F oven for 10 minutes until hot.

Helpful link to Tomato Sauce With Herbs.  And to Polenta With Fontina And Thyme.


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