Italian Braised Beef Ragu with Parmesan Polenta
User Reviews
4.9
48 reviews
Excellent
Italian Braised Beef Ragu with Parmesan Polenta
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Italian Braised Beef Ragu with Parmesan Polenta Slow-cooked braised beef in a hearty homemade Italian tomato garlic sauce on top of creamy parmesan polenta. A true comfort food!
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Ingredients
- (1) .5 to 3 lb. beef roast (such as chuck)
- 1 to 2 Tablespoon olive oil
- 1 to 2 teaspoons salt
- 1 teaspoon pepper
- 5 garlic cloves (minced)
- 1 large onion (diced)
- 1 carrot (diced)
- (1) ounce can San Marzano Tomatoes (puree in blender)
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 8 fresh basil leaves (chopped)
- 1 teaspoon red chili flakes
Parmesan Polenta:
- 8 Tablespoons salted butter (divided)
- 1 small onion (minced)
- 1 teaspoon salt
- 2 cups whole milk
- 4 cups water or beef broth
- 1 1/2 cups polenta (corn grits)
- 1 cup Parmesan Cheese
Garnish:
- fresh basil
- Parmesan Cheese
Instructions
Slow Braised Italian Beef Ragu:
- Heat a large skillet or pot over medium-high heat. Add oil and then carefully place roast on in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes.
- Place the beef roast into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.
- Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed.
- While meat is cooking, cook polenta 30 minutes before ready to serve. See below for polenta instructions. Place the parmesan polenta in a bowl and top with beef ragu and top with freshly grated parmesan cheese and fresh basil.
Parmesan Polenta:
- Heat a large heavy saucepan over medium heat. Melt 4 Tablespoons of butter. Add the onion and cook until softened, about 5 minutes.
- Increase heat to medium-high and add the milk, water, and salt. Bring to a boil. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.
- Simmer, stirring often every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.
- Remove from heat and stir in the remaining 4 Tablespoons of butter. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed
Equipments used:
Notes
- Polenta recipe adapted from Five Mary's Ranch Cookbook
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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