Creamy Polenta with Ground Beef Ragu

An Italian meal consisting of a homemade ground beef ragu sauce served with creamy polenta and served topped with mozzarella cheese.

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servings: 4

total time: 2 hours

added on 01/07/2017

recipe by: Frankie

INGREDIENTS

CONVERSION CALCULATOR

RAGU:
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
Bring a large pot of water to a boil.
Add the tomatoes to the boiling water and boil for 1 to 2 minutes, or until the skin of the tomatoes begin peeling away.
Rinse the tomatoes under cold water then peel off the skins and discard, set the peeled tomatoes aside.
Add the ground beef to a dutch oven or large pot over medium-high heat and cook, while breaking up the beef, until browned, about 7 minutes.
Add the peeled tomatoes in with the beef then use a potato masher to mash to tomatoes.
Now add the carrot, onion, garlic, oregano, 1 tsp salt, and 1/4 tsp black pepper to the pot and bring the mixture to a boil.
Reduce the heat to medium-low and cook, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, about 1 hour.
Season with salt & pepper to taste then take off the heat and set aside while you make the polenta.
POLENTA:
In a medium size saucepan stir together the cornmeal, milk, water, 1/4 tsp salt, and 1/4 tsp pepper then bring to a boil over medium heat.
Reduce the heat to low and continue to cook, stirring often, until the polenta thickens, about 6 minutes.
Take the pan off the heat then stir in the butter until melted and well combined.
Season the polenta with salt & pepper to taste.
SERVING:
Serve the polenta with the ragu sauce on the side then sprinkle the shredded mozzarella on top.