1 Hour 10 Minutes

Love a hearty Ragu? This Blended Pork, Veal and Mushroom Blended Ragu with Creamy Polenta is sure to hit the spot!

This recipe is made with 50% Mushrooms + 50% Pork and Veal mince for a healthy twist on a classic meat dish.

Meet the Blend: Pork, Veal and Mushroom Blended Ragu with Creamy Polenta.



  1. To make the ragu, use a large heavy based saucepan and add the olive oil along with the garlic, onion, celery, carrots and sauté until the onion and celery become slightly translucent.
  2. Blend together the pork mince, veal mince and diced mushrooms and add to the pot. Separate the mince as it cooks through.
  3. Add the passata, chicken stock and red wine, along with the herbs and bring to a quick simmer.
  4. When the ragu is nearly ready, it’s time to make the polenta. Heat the oil or butter in a large, heavy-based saucepan. Add the onion and garlic and sweat gently for 5 minutes, until they are soft, but not coloured. Add the stock to the pan and bring to the boil.
  5. Pour in the polenta in a slow steady stream, whisking all the vigorously until the mixture begins to boil, then lower the heat to a brisk simmer. Cook for 5 – 10 minutes, stirring with a wooden spoon from time to time, until the mixture thickens and becomes smooth and creamy.
  6. Remove the pan from the heat and stir in the chopped herbs and cheese. Taste and adjust the seasoning if necessary – you may find the cheese is salty enough.
  7. Serve straight away – place the polenta around the bowl and spoon the ragu in the centre. Sprinkle with fresh basil and parsley.


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