Full of sumptuous flavours that will leave you asking for seconds, this dish is perfect for foodie’s that want to bring fine-dining to their kitchen table.
To make the ragu, heat a cast iron pot or heavy based saucepan over a medium heat with one tablespoon of the olive oil. Add the beef and brown well. Remove from the pot and place side in a bowl and add the remaining olive oil. Add the onion, celery and carrot and sauté until soft. Add the beef back to the pot along with the garlic and tomato paste. Cook, stirring for one minute and then add the red wine, bay leaves, porcini and soaking liquid and oregano. Simmer and then cover with a lid, cooking for at least 3 hours, stirring occasionally and adding a little water if needed.
To make the polenta, bring the chicken stock and the milk to the boil in a medium saucepan. Gradually whisk in the polenta and slightly lower the heat. Switching to a wooden spoon, stir consistently for 10 minutes or until polenta is thick and creamy. Stir through the butter, parmesan, salt and pepper.
To serve, place a generous amount of the polenta in the centre of each dish. Top with ragu, sprinkle with parsley and parmesan.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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