Creamy Polenta and Meat Ragu
servings: 4
total time:
recipe by: Frankie
Ingredients
- Ragu:
- 1 lb ground beef
- 8 oz tomato sauce
- 14.5 oz can of roasted diced tomatoes
- 1/2 cup diced carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 TBSP dried parsley
- 1 tsp dried thyme
- 1 TBSP cooking oil
- Polenta:
- 1 cup cornmeal
- 3 1/2 cups water
- 1 tsp salt
- 2 TBSP unsalted butter
- 1 cop mozzarella cheese, shredded
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- RAGU:
- Heat oil in a dutch oven over medium-low heat. Add the onions, carrots, salt and thyme and cook stirring occasionally about 5 minutes or until veggies are tender.
- Add the ground beef and cook while breaking it up in the pan about 3 minutes or until no longer pink.
- Stir in the garlic and cook for 30 seconds or until fragrant. Stir in the tomatoes, tomato sauce and wine. Cover the dutch oven and cook for about 10 minutes stirring occasionally.
- Uncover and stir in the parsley and pepper. Cook uncovered for 20 minutes or until thickened stirring often.
- POLENTA:
- Bring the water and salt to a boil in a large saucepan.
- Reduce heat to low and slowly pour in the cornmeal while stirring.
- Cook stirring often until polenta becomes thickened, about 20 minutes.
- Take off the heat and stir in the butter and 1/2 cup of the mozzarella cheese.
- SERVE THE POLENTA WITH THE RAGU AND SPRINKLE REMAINING MOZZARELLA CHEESE ON TOP.
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