Vegetable Ragu With Ricotta Polenta

Ingredients

6 cups Marinara sauce

2 large carrots, sliced thick

2 celery stalks, sliced thick

1 green pepper, sliced thick

1 cup fennel, quartered

1 onion, quartered

3 cloves garlic, sliced

2 cups broccoli florets

2 cups mushroom, sliced

1/2 cup Chianti wine

1 tsp sugar

Parmesan cheese (garnish)

minced parsley (garnish)

1 tsp dried oregano

olive oil

salt

pepper

Cooking Tools

Large skillet with lid

Medium stock pot

Directions
In a large skillet on medium high heat coat bottom of pan with olive oil.  Add in vegetables in the order of ingredients, allow to saute in between each ingredient.  Once vegetables are sauteed, add; Marinara sauce, wine, sugar, oregano, salt  pepper.  Reduce heat, cover with lid and cook for 40 minutes.  Cook Ricotta Polenta (recipe below). Serve Vegetable Ragu over the Polenta, garnish with Parmesan cheese and minced parsley.
Serves 4

Ricotta Polenta

Ingredients

1 box Dellalo Quick Cook Polenta
2 cups milk
2 cups water
1 cup half & half
1/2 stick butter
1/2 cup ricotta cheese
1 tsp salt

Directions

In a medium stock pot bring, milk, water, salt, butter and half & half to a slow boil. Lower heat and whisk in the Polenta and continue to whisk as it thickens (3-4 minutes). Whisk in the ricotta cheese and season with salt to taste.  Serve hot with the Vegetable Ragu.