½ tsp olive oil
1 brown onion finely chopped
1 garlic clove crushed
2 sprigs rosemary
150 g extra lean beef mince
80 ml (½ cup) white wine
400 g canned no-salt-added chopped tomatoes
1 sachet no-salt-added tomato paste
½ x 400 g tinned white beans rinsed drained
60 g (⅓ cup) cornmeal polenta
160 ml (⅔ cup) salt-reduced chicken stock cubes
185 ml (¾ cup) low-fat milk
20 g grated Parmesan
freshly ground black pepper
- Heat the oil in a medium non-stick frying pan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 7-8 minutes or until the onion starts to soften. Increase heat to high and add the rosemary and mince. Cook, stirring often, for 2 minutes or until the mince changes colour. Add the wine and simmer for 2 minutes. Add the canned tomatoes and tomato paste to the pan. Stir well and bring to a simmer over high heat. Reduce heat to medium and simmer, covered, for 10 minutes. Add the beans and simmer, covered, for a further 10 minutes.
- Meanwhile, to make the creamy polenta, put the stock and milk in a medium saucepan and bring to a simmer over medium heat. Pour the cornmeal in a thin, steady stream. Stir over medium heat for 7-8 minutes or until the polenta is soft and creamy.
- Stir half the parmesan into the polenta. Divide the polenta between two shallow serving bowls. Top with the beef ragu. Sprinkle with the remaining parmesan and serve.