Emily’s Veal Ragu With Soft Polenta

The aroma alone takes me back to a cozy trattoria nestled in the Tuscan hills. I can almost feel the warmth of the hearth, hear the clinking of glasses, and taste the rich, savory sauce clinging to my fork. My nonna used to make something similar on Sundays, the slow simmer filling the entire house with its irresistible promise. It was a labor of love, a dish that whispered stories of family, tradition, and the simple joy of sharing a meal together.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Gluten-Free (if using gluten-free flour and stock)

Ingredients

For the Veal Ragu:

• 2 tablespoons flour
• 500g veal (leg steaks, cut into 3cm pieces)
• 2 tablespoons olive oil
• 20g butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g mushrooms (small swiss brown halved)
• 1 carrot, halved lengthwise and thinly sliced on an angle
• 1 cinnamon stick
• 1 star anise
• 500ml beef stock (2 cups)
• 2 tablespoons tomato paste
• ¼ cup parsley (flat-leaf, chopped)

For the Polenta:

• 500ml milk (2 cups)
• 500ml chicken stock (salt reduced 2 cups)
• 250ml water (1 cup)
• 230g instant polenta
• 40g parmesan cheese (2/3 cup, or pecorino cheese)
• 50g butter

Equipment Needed

• Large deep frying pan
• Large saucepan
• Whisk
• Bowls for serving

Instructions

1. Begin by lightly dusting the veal in flour. Be sure to shake off any excess to prevent the sauce from becoming overly thick or gummy.
2. Heat 1 tablespoon of olive oil and 2 teaspoons of butter in a large, deep frying pan over medium-high heat. Once the pan is hot and the butter is melted, add half of the veal.
3. Cook the veal for about 30 seconds on each side, or until it’s nicely sealed and browned. Sealing the meat locks in the juices and adds a wonderful depth of flavor to the ragu. Remove the veal from the pan and set aside.
4. Repeat the process with the remaining olive oil, butter, and veal. Remember to avoid overcrowding the pan, as this will lower the temperature and prevent proper searing. Set aside all of the seared veal.
5. Now, add the finely chopped onion to the pan. Cook, stirring occasionally, for approximately 2 minutes over medium heat, or until the onion softens and becomes translucent.
6. Add the finely chopped garlic and halved mushrooms to the pan with the softened onion. Continue to cook, stirring, for another 2 minutes, or until the mushrooms begin to soften slightly.
7. Introduce the thinly sliced carrot, cinnamon stick, star anise, beef stock, and tomato paste to the pan. Stir well to combine all of the ingredients and ensure the tomato paste is fully incorporated.
8. Return the seared veal to the pan. Bring the mixture to a boil, then immediately reduce the heat to low.
9. Simmer gently for 10 minutes, or until the sauce has reduced slightly and the veal is tender. The longer the ragu simmers, the more the flavors will meld together. Don’t forget to stir in the chopped parsley at the very end.
10. While the ragu is simmering, prepare the polenta. In a large saucepan, combine the milk, chicken stock, and water. Bring the mixture to a boil over high heat.
11. Once boiling, reduce the heat to medium. Slowly add the instant polenta in a thin, steady stream, while continuously whisking to prevent lumps from forming.
12. Continue to whisk for about 2 minutes, or until the polenta thickens and becomes smooth.
13. Remove from heat, then stir in the grated Parmesan cheese and butter until fully melted and combined. Season to taste with salt and pepper, if desired.
14. To serve, divide the soft polenta among individual bowls. Top each portion with a generous serving of the veal ragu. Garnish with extra chopped parsley if desired.

Expert Tips & Tricks

• For a deeper, richer flavor, consider searing the veal in batches to avoid overcrowding the pan. Overcrowding lowers the pan temperature and results in steaming rather than searing.
• If you prefer a smoother sauce, you can remove the cinnamon stick and star anise before serving.
• For an extra creamy polenta, try using whole milk or adding a splash of cream at the end.
• If the polenta becomes too thick while cooking, add a little extra milk or stock to thin it out.
• Make the ragu a day ahead and refrigerate. This allows the flavors to meld even further, resulting in an even more delicious dish.

Serving & Storage Suggestions

Serve Emily’s Veal Ragu with Soft Polenta immediately for the best flavor and texture. For an elegant presentation, spoon the polenta into bowls and create a well in the center before adding the ragu. Garnish with a sprig of fresh parsley or a sprinkle of Parmesan cheese.

Leftover veal ragu can be stored in an airtight container in the refrigerator for up to 3 days. The polenta is best consumed fresh, but can also be stored in the refrigerator for up to 2 days. Reheat the ragu gently on the stovetop or in the microwave, adding a splash of broth or water if needed to prevent it from drying out. Reheat the polenta in a saucepan over low heat, stirring frequently, and adding a little milk or stock to loosen it up.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	625 kcal	N/A
Calories from Fat	360g	58%
Total Fat	40g	61%
Saturated Fat	18.9g	94%
Cholesterol	183.3mg	61%
Sodium	1084.6mg	45%
Total Carbohydrate	23g	7%
Dietary Fiber	2.3g	9%
Sugars	6.5g	25%
Protein	44g	88%

Variations & Substitutions

• For a vegetarian option, substitute the veal with brown lentils or a mix of hearty vegetables like zucchini, eggplant, and bell peppers.
• If you are gluten-free, ensure you use gluten-free flour to dust the veal and confirm that your beef and chicken stock are also gluten-free.
• For a dairy-free version, use unsweetened almond milk in place of the cow’s milk for the polenta and omit the butter and Parmesan cheese. You can substitute with nutritional yeast for a cheesy flavor.
• Experiment with different herbs and spices to customize the flavor profile of the ragu. Try adding a pinch of red pepper flakes for a touch of heat, or a sprig of rosemary for a more earthy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of veal for the ragu?
A: Yes, you can use other cuts of veal, such as shoulder or shank. Just be sure to adjust the cooking time accordingly, as tougher cuts will require a longer simmering time to become tender.

Q: Can I make this recipe ahead of time?
A: Absolutely! In fact, the ragu tastes even better the next day, as the flavors have more time to meld together. Simply store the ragu and polenta separately in the refrigerator and reheat before serving.

Q: What if my polenta is too thick?
A: If your polenta becomes too thick, simply add a little more milk or stock to thin it out. Stir well until it reaches your desired consistency.

Q: Can I freeze the veal ragu?
A: Yes, the veal ragu freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What kind of mushrooms work best in this recipe?
A: Small swiss brown mushrooms (cremini) are a great choice, but you can also use other varieties such as button mushrooms, shiitake, or portobello.

Final Thoughts

Now that you have Emily’s Veal Ragu with Soft Polenta recipe, I hope you’re inspired to recreate this comforting and flavorful dish in your own kitchen. Don’t be afraid to experiment with variations and substitutions to make it your own. Whether you’re cooking for a cozy family dinner or a special occasion, this recipe is sure to impress. Share your creations and experiences! Bon appétit!