Aromatic Italian Lamb Ragu with Rosemary Polenta
Succulent lamb slowly simmered in rich tomato sauce, served over creamy rosemary-scented polenta.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Season lamb
Season lamb cubes with salt and pepper.
- 2
Heat oil
Heat olive oil in a large pot over medium-high heat.
- 3
Brown lamb
Brown lamb pieces, then remove from pot and set aside.
Tip: Do not rush the browning process; it’s crucial for flavor.
Preparing the Vegetables
- 1
Add vegetables
Add onions, garlic, carrots, and celery to the same pot.
- 2
Cook vegetables
Cook until softened and fragrant, about 10 minutes.
- 3
Deglaze with wine
Pour in red wine and scrape up any browned bits from the bottom of the pot.
Tip: Use a wooden spoon to scrape the pot for more flavor.
How to Make Aromatic Italian Lamb Ragu with Rosemary Polenta
Total time: 4 h 27 min · Yields 4 servings
- 1
Simmer the ragu
Return lamb to the pot, add crushed tomatoes and bay leaf, then simmer on low heat for 2 hours.
- 2
Cook the polenta
In a separate saucepan, bring chicken broth to a boil. Stir in polenta and reduce heat.
- 3
Finish the polenta
Cook, stirring frequently, until thickened. Stir in butter, rosemary, and Parmesan.
Chef's Tips
Further reading
Frequently asked questions
Can I make this recipe in advance?
Yes, both the ragu and polenta can be made a day ahead. Reheat gently before serving.
How do I store leftovers?
Store in airtight containers in the refrigerator for up to 3 days.
Can I substitute the lamb with another protein?
Yes, beef or pork can be used, though the cook time may vary slightly.
How can I make this dish gluten-free?
Ensure your chicken broth and all other ingredients are labeled gluten-free.
What can I use if I don’t have red wine?
Substitute with beef broth or an extra cup of tomato sauce.
You might also love
Browse all recipes
Classic Bistro Steak Frites with Tarragon Butter
Zesty Lemongrass Garlic Noodles
Creamy Tuscan Ravioli with Sun-Dried Tomatoes
Slow-Braised Short Rib Ragu with Pappardelle
Roasted Carrots with Whipped Feta and Za'atar Oil
Smoked Salmon & Whipped Goat Cheese Tartine
Explore more from TastyFood
Looking for something different? Browse by category.