BUON APPETITO!

Bring a taste of the Med to your midweek table

Lamb Ragù with Cheesy Polenta

To speed up the tenderisation, the mince can bubble fairly hard while cooking. Polenta keeps thickening once cooked, so serve it quickly. Hands-on time 20min.

Cooking time about 30min. Serves 4 FOR THE RAGÙ  1tsp olive oil

 1 onion, finely chopped  2 celery sticks, finely chopped  1 carrot, finely chopped  2 garlic cloves, crushed  400g lamb mince

 2 rosemary sprigs

 2tbsp tomato purée  175ml red wine

 400g tin chopped tomatoes FOR THE POLENTA

 200g quick cook/1min polenta  50ml extra virgin olive oil  60g Parmesan, grated

1 Heat the oil in a large pan (that has a lid) over medium heat and cook the onion, celery, carrot, garlic, a large pinch of fine salt and some freshly ground black pepper for 5min, until softening. Add mince and rosemary and cook, stirring to break up the meat, for 5min.

2 Stir in the tomato purée, wine and tomatoes. Bring to the boil, cover and bubble for 15min, stirring occasionally. Remove lid; bubble for 3-5min to thicken.

3 Bring 600ml water to the boil in a separate medium pan. Once bubbling, gradually add the polenta, whisking well. Cook, whisking constantly, for 1-2min, or until cooked through. Remove from the heat and whisk in the oil, Parmesan and plenty of seasoning.

4 Check seasoning of the ragù and remove the rosemary sprigs. Serve on the cheesy polenta. PER SERVING 592cals, 31g protein, 29g fat (11g saturates), 44g carbs (9g total sugars), 5g fibre