Pork
Quick to make and super flavoursome pork mince ragù with fresh sage served over soft polenta with a side of blanched broccoli and finished with parmesan cheese.
No pork option - pork mince is replaced with chicken mince.
No pork option - pork mince is replaced with chicken mince.
1. Bring a saucepan with 1.2L water to the boil.
Heat a large frypan with oil over high heat, add mince and cook, breaking up any lumps with a wooden spoon. Slice and add celery and crushed garlic.
2. Grate courgettes, add to pan along with sage (see notes), tomato paste, cherry tomatoes, 1/2 tin water and stock cube. Semi-cover and simmer for 10 minutes over medium-high heat.
3. Cut broccoli into small florets. Blanch in the boiling water for 2-3 minutes or until cooked to your liking. Remove using a slotted spoon and place in a serving bowl. Reserve 1L boiling water for the polenta (step 4).
4. Slowly pour polenta into the boiling water (1L). Cook over medium heat, stirring for 3 minutes or until thickened. Stir in 1/2 the parmesan and season well to taste with salt and pepper. Take off heat.
5. Season the ragù with salt and pepper to taste. Serve over polenta with a side of broccoli and top with remaining parmesan cheese.
Notes:
Dice or slice courgettes if you prefer. We added the whole packet of sage, sprigs and all then removed the sprigs just prior to serving which is less fiddly than finely chopping the leaves.
No pork option - pork mince is replaced with chicken mince.
Heat a large frypan with oil over high heat, add mince and cook, breaking up any lumps with a wooden spoon. Slice and add celery and crushed garlic.
2. Grate courgettes, add to pan along with sage (see notes), tomato paste, cherry tomatoes, 1/2 tin water and stock cube. Semi-cover and simmer for 10 minutes over medium-high heat.
3. Cut broccoli into small florets. Blanch in the boiling water for 2-3 minutes or until cooked to your liking. Remove using a slotted spoon and place in a serving bowl. Reserve 1L boiling water for the polenta (step 4).
4. Slowly pour polenta into the boiling water (1L). Cook over medium heat, stirring for 3 minutes or until thickened. Stir in 1/2 the parmesan and season well to taste with salt and pepper. Take off heat.
5. Season the ragù with salt and pepper to taste. Serve over polenta with a side of broccoli and top with remaining parmesan cheese.
Notes:
Dice or slice courgettes if you prefer. We added the whole packet of sage, sprigs and all then removed the sprigs just prior to serving which is less fiddly than finely chopping the leaves.
No pork option - pork mince is replaced with chicken mince.
Pork mince 600g
Celery 2 sticks
Garlic 2 cloves
Courgettes 2
Sage 1 packet
Tomato paste 1 sachet
Cherry tomatoes (tin) 400g
Broccoli 1
Instant Polenta 1 tub (250g)
Shaved parmesan 1 bag (125g)
From your pantry:
oil (for cooking), salt, pepper, chicken stock cube
Celery 2 sticks
Garlic 2 cloves
Courgettes 2
Sage 1 packet
Tomato paste 1 sachet
Cherry tomatoes (tin) 400g
Broccoli 1
Instant Polenta 1 tub (250g)
Shaved parmesan 1 bag (125g)
From your pantry:
oil (for cooking), salt, pepper, chicken stock cube
