Turkey ragu with polenta

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
2 tbsp. extra-virgin olive oil
4 tbsp. butter
1 kg ground turkey
2 tsp. poultry seasoning
Salt and freshly ground black pepper
2 sprigs rosemary, finely chopped
2 large cloves garlic, finely chopped
1 onion, finely chopped
1 small carrot, finely chopped
2 ribs celery from the heart with leafy greens, finely chopped
1 fresh bay leaf
60ml tomato paste
125ml red wine
1 litre turkey stock or chicken stock
1 (790g tin) San Marzano tomatoes
250ml whole milk
140g quick cooking polenta
50g grated Parmigiano Reggiano, plus some to pass at table
A handful of flat-leaf parsley, chopped
1) In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes.

2) Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 375ml to 500ml stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.

3) While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.

4) Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.

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