Meat Sauce with Creamy Polenta
LeGourmetTV Is Now Glen & Friends Cooking!
This is a super quick hearty weeknight meal. The super quick ragu bolognese meat sauce served over creamy soft polenta... everyone will think you spent hours in the kitchen.
Ingredients:
Sauce:
2 Tbsp (30 mL) olive oil
1 yellow onion, finely chopped
2 garlic cloves, crushed
1 lb (500g) ground beef
1 large carrot, finely chopped
2 Tbsp (30 mL) tomato paste
1 - 28oz. (796 mL) can crushed tomatoes
1 - 19 oz (540 mL) can white canellini beans
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried sage
1 Tbsp (30 mL) dried oregano
Hot papper flakes to taste
¼ cup (60 mL) sweet vermouth (or red wine)
1 cup (250 mL) beef broth
Salt & pepper
Polenta
4 cups (1L) milk
3/4 cup (175 mL) instant polenta
2 Tbsp (30 mL) butter
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (60 mL) basil leaves, to serve
Method:
Heat oil in a large pan over medium heat.
Add onion and garlic; cook, stirring occasionally, until onion is soft.
Add the ground beef and continue cooking, (stirring with a wooden spoon to break it up), until browned.
Add carrot and cook for 5 minutes.
Stir in the tomato paste, add the vermouth, and cook for a few minutes.
A dd the crushed tomatoes, beans and spices; Increase heat to high and bring to a boil.
Reduce heat to medium-low, and simmer, uncovered, for 20 to 30 minutes or until sauce thickens.
Season with salt and pepper.
Meanwhile, bring milk to the boil in a saucepan over high heat.
Slowly add the polenta, stirring constantly until combined.
Reduce heat to low and cook while stirring, for 4 to 5 minutes or until thick.
Remove from heat, and stir in grated parmesan and butter.
Serve the meat sauce over the polenta, sprinkle with basil leaves and extra cheese if desired.
#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes
Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks
-~-~~-~~~-~~-~-
Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
-~-~~-~~~-~~-~-
VIRTUAL COOKING CLASS: Stuffed Meatballs On Creamy Polenta
Original Air Date: Wednesday, October 28, 2020
Presenter: Emily Richards, Professional Home Economist
Moderated By: Tracie Napoli Director, Fund Development & MARCOM, Osteoporosis Canada
Make no bones about it – you need protein in addition to calcium and vitamin D for strong and healthy bones.
Bone is made up of calcium, other minerals and protein, a nutrient that is necessary for building and repairing body tissues, including bones. Protein is an important nutrient for bone health and in the prevention of osteoporosis. It gives bone its strength and flexibility and is also the big component of muscles, which are, of course, crucial for mobility and in preventing falls.
This virtual class features the recipe Stuffed Meatballs with Creamy Polenta. Each serving has 42g protein and calcium 450 mg.
Osso Buco with Polenta Recipe
Today I would like to share with you my Osso Buco and Polenta recipe.
Written recipe:
~MERCH~
Try my Wine!
My t-shirts:
Old Style T-shirts:
~Social Networks~
Facebook:
Instagram:
Cheesy Polenta Lasagna with Meat Sauce
Today I would like to share with you my Cheesy Polenta Lasagna with Meat Sauce recipe.
Written recipe:
Support my cooking videos on Patreon:
~MERCH~
2020 recipe calendar:
My t-shirts:
My aprons:
~Social Networks~
Facebook:
Twitter:
Instagram:
~My PO Box info~
PO BOX 4129
Long Branch NJ station B 07740
ITALIAN GRANDMA MAKES POLENTA | How to Make Polenta | Italian Polenta Recipe
Polenta is a hearty, classic Northern Italian style dish. This is my Nonna's version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavour and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion. This is sure to be your new favourite topping the next time you serve up polenta. (Did you know its also gluten free?)
#polenta #polentarecipe #howtomakepolenta
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Get the recipe on my website
????Check out my website for full recipes and to follow my blog:
Join my Sydney Cooking Classes:
????Kg to cups converter:
POLENTA RECIPE
INGREDIENTS:
Extra virgin olive oil
½ onion (diced into small pieces)
½ carrot (diced into small pieces)
4 x pork and fennel sausages (remove skin from 2 of them)
2 x pork ribs
500g/16oz pork mince
250g - 1.4cups cornmeal (or one packet of ready-made polenta mix)
1lt - 4cups water
Parmesan
Rock salt
Fine salt
METHOD:
1. For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.
2. Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.
3. Mix the mince through so that it starts to brown and add some more EVOO to help it cook. Stir everything through to make sure it is cooked and ready to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.
5. To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.
6. Now, it’s time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.
7. Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.
8. Put a large pot on the stove, filling it with 1L of water. Leave it to heat up – but don’t boil it!
9. Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.
10. Don’t put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!
NONNA IGEA’S TIP: If you are using instant polenta (from a packet), make sure you read the cooking instructions carefully, adding the right amount of water and leaving it to cook for the time specified.
11. Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.
12. Keep stirring the polenta until it is a thick consistency and it should start to bubble.
13. Be careful not to undercook your polenta or it will be runny and not set!
TO SERVE:
Get a small amount of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on top. Next, pour the polenta on top of the sugo, spreading it out and adding more delicious sugo on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier.
E ora si mangia, Vincenzo’s Plate…Enjoy!
Please Support My YouTube Channel via Patreon! (Help me to create more content)
????LIKE ME ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
#italianrecipes #italianfood #italiancuisine #bestcookingchannels #foodchannel
Stuffed veal in sauce with grilled polenta - the perfect blend of flavors!
Stuffed veal in sauce with grilled polenta - the perfect blend of flavors!
Ingredients needed:
* 2kg of beef meat
For stuffing:
* 100g of carrots
* 100g of celery
* 100g of bacon
* 100g of pickles
* 2-3 cloves of garlic
for the sauce:
* 1dl of sunflower oil
* 100g of bacon
* 100g of onion
* 100g of celery
* 200g of carrots
* 50g of pickles
* 2 cloves of garlic
* salt
* pepper
* dried spices
* bay leaf
* 1 teaspoon of tomato puree
* 1 teaspoon of mustard
* 2dl of red wine
* 1 teaspoon of sugar
* 2 teaspoons of blackberry sweet
* water
* flour as needed
for side dish:
* 1l of water
* 250g of polenta
* 1.5 teaspoons of salt
* 0.5 dl of sunflower oil
Estimated time to prepare 240 minutes.
If you like this video, share and subscribe! There will be a new recipe each Saturday!
__________________________________________________________________________________________
Music sourced from:
Inner Light Kevin MacLeod is licences with Creative Commons Attribution 4.0.
Source:
Performer:
#cooking #recipes #veal