Sosul ragu este baza perfecta pentru paste, chilli sau cartofi. Astazi incercam pentru masa de pranz un sos ragu de miel cu crema de mamaliga cu parmezan. Ii dam o tenta romaneasca si il servim alaturi de muraturi asortate traditionale.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

• 400 grame spata de miel / 400 grams lamb shoulder
• 1 morcov / 1 carrot
• 1 ceapa / 1 onion
• 2 catei de usturoi / 2 garlic cloves
• 2 foi dafin / 2 bay leaves
• 1/2 lingurita mix de condimente italiene / 1/2 teaspoon italian spices
• 2 linguri pasta de tomate / 2 tablespoons tomato sauce
• 200 grame rosii in sos / 200 grams tomato in sauce
• 250 ml supa de pui / 250 ml chicken soup
• 1 lingura ulei de masline / 1 tablespoon olive oil
• 75 grame malai / 75 grams corn flour
• 300 ml lapte / 300 ml milk
• 150 ml apa / 150 ml water
• 25 grame parmezan / 25 grams parmesan
• 25 grame unt / 25 grams butter
• 1/4 lingurita sare / 1/4 teaspoon salt

Pentru aceasta reteta eu am ales sa folosesc Tefal One Pot, insa putem sa alegem si pregatirea traditionala, cu cresterea timpilor de gatire. Primul pas este sa taiem spata de miel in cubulete mici. Incingem uleiul de masline in One Pot, alegand functia “Brown”. Adaugam carnea, condimentele italiene si o rumenim pe toate partile, apoi adaugam morcovul si ceapa taiate cubulete. Continuam sa mai calim timp de 5 minute. Adaugam pasta de tomate, rosiile in suc, frunzele de dafin, usturoiul si supa de pui. Acoperim cu capac si alegem functia de gatire sub presiune pentru 30 de minute. La expirarea timpului depresurizam oala si continuam sa gatim folosind functia “Bake” pentru 15 – 20 de minute pana obtinem un sos de carne consistent.

Intre timp amestecam intr-o oala malaiul, sarea, apa si laptele si punem la fiert timp de 30 de minute amestecand ocazional. La sfarsit adaugam untul si parmezanul si mixam energic.

Servim crema de mamaliga cu sos ragu de miel presarat cu parmezan ras alaturi de o salata asortata de muraturi.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Ragu de miel cu crema de mamaliga, va invit sa incercati si Mamaliga prajita cu trufe si carnati, o Tochitura romaneasca cu crema de mamaliga sau un Pastrav la cuptor cu crema de mamaliga.

English version

Lamb Ragu with Polenta Cream

The ragu sauce is the perfect base for pasta, chili or potatoes. Today, for lunch, we are trying a lamb ragu sauce with polenta cream and parmesan cheese. Give it a Romanian touch and serve it with assorted traditional pickles.

For this recipe I chose to use Tefal One Pot, but we can also choose the traditional preparation, with increased cooking times. The first step is to cut the lamb back into small cubes. Heat the olive oil in the One Pot, choosing the „Brown” function. Add the meat, the Italian spices and brown it on all sides, then add the diced carrot and onion. Continue to cook for another 5 minutes. Add tomato paste, tomatoes in juice, bay leaves, garlic and chicken soup. Cover with a lid and choose the pressure cooking function for 30 minutes. At the end of the time, depressurize the pot and continue cooking using the „Bake” function for 15 – 20 minutes until get a consistent meat sauce.

In the meantime, mix the corn flour, salt, water and milk in a pot and boil for 30 minutes, stirring occasionally. At the end, add the butter and parmesan and mix energetically.

Serve the polenta cream of with lamb ragu sauce sprinkled with grated parmesan alongside a mixed salad of pickles.

You can find the video details of the recipe here.

If you liked the recipe for Lamb Ragu with Polenta Cream, I invite you to also try Fried Polenta with truffles and sausages, a Romanian pastrami with polenta cream or a Trout in the oven with polenta cream.

ENJOY OUR RIDE!

• Tapassio – Pasiune pentru tapasuri mediteraneene si unguresti
• R Box Forest – casuta suspendata dintre copaci
• Supa crema de rosii si toast cu branza
• Cartofi prajiti la Actifry
• Salata cu piept de rata, orez negru, portocala si rodie