Polenta with lean meat ragù is the perfect choice for anyone wanting a rich yet light dish without feeling weighed down.
Polenta dressed with a lean ground meat ragù avoids the excess fat typical of traditional ragùs; lean meat binds well with the polenta without “covering” it, creating a perfect balance between flavor and digestibility.
Polenta with ragù is one of those dishes that always works. It warms the soul and the heart. A dish that never tires, it enriches the table and serves as a complete meal.
Polenta is humble, almost silent, but precisely for that reason it leaves room for the ragù to fully express itself, absorbing its flavor and turning a simple sauce into something memorable.
Polenta with ragù is not made when you’re hungry, but when you have time: the time to let the sauce simmer gently and to wait for the kitchen to fill with aroma before sitting down at the table.
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- Difficulty: Medium
- Cost: Budget-friendly
- Portions: 4People
- Cooking methods: Low heat / Slow simmer
- Cuisine: Italian
- Seasonality: Winter
Ingredients for polenta with lean meat ragù
- 2 1/2 cups instant polenta or traditional polenta
- 4 1/4 2 1/8 cups water
- to taste coarse salt
- 1.1 lb lean ground meat
- 2 cups tomato purée / passata
- 1 small onion
- 1 carrot
- 1 stalk celery
- 4 tbsp extra virgin olive oil
- to taste fine salt
- 1 leaf bay leaf
- 1 sprig rosemary
Tools
- 1 Pot
- 1 Saucepan
- 1 Wooden spoon
- 1 Whisk
Steps to prepare polenta with lean meat ragù
To prepare the delicious polenta with lean meat ragù, start by preparing the ragù.
In a saucepan pour the extra virgin olive oil, and soften the chopped onion, carrot and celery for a few minutes.
Then add the lean ground meat and sauté until it takes on color.
Add the tomato purée, season with salt and cook for 45-60 minutes over low heat with a lid on, stirring occasionally with a wooden spoon every now and then. Two minutes before turning off the heat add the bay leaf and the sprig of rosemary.
Meanwhile, prepare the polenta.
Bring the salted water to a boil in a large pot.
Pour the cornmeal gradually, stirring with a whisk or a wooden spoon to avoid lumps.
Cook over medium-low heat according to the cornmeal instructions (20-40 minutes if not instant), stirring occasionally until it thickens.
Pour the hot polenta onto plates.
Top with an ample amount of lean meat ragù and, if you like, a drizzle of oil or a sprinkle of Parmesan. Enjoy! Greetings from Barbara!
Storage
Lean meat ragù: once cooled quickly, store in an airtight container in the refrigerator for 2–3 days. Alternatively it can be frozen for 2–3 months; when using, thaw in the fridge and reheat thoroughly.
Polenta: best when freshly made, but can be stored in the refrigerator for up to 2 days, well covered or in a closed container. As it cools it tends to harden: reheat by adding a little water or broth.
Assembled dish: not recommended to store for long; if needed, no more than 24 hours in the refrigerator, because the polenta absorbs the sauce and the texture worsens.
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FAQ (Questions and Answers)
Which lean meat is recommended?
Lean beef or veal
