Description
A comforting Italian-style braised beef ragu slow-cooked in a rich tomato, garlic, and basil sauce, served over creamy parmesan polenta for a hearty and flavorful meal.
Ingredients
- 2.5 to 3 lb beef roast (such as chuck)
- 1 to 2 tablespoons olive oil
- 1 to 2 teaspoons salt
- 1 teaspoon black pepper
- 5 garlic cloves, minced
- 1 large onion, diced
- 1 carrot, diced
- 1 (28-ounce) can San Marzano tomatoes, pureed
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 8 fresh basil leaves, chopped
- 1 teaspoon red chili flakes
- 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 grated parmesan cheese
- Fresh basil for garnish
- Additional parmesan cheese for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat and sear the beef roast on all sides for about 2–3 minutes per side until browned.
- Transfer the roast to a slow cooker and season with salt and pepper.
- Add garlic, diced onion, carrot, pureed tomatoes, tomato paste, beef broth, basil, and chili flakes to the slow cooker.
- Cover and cook on low for about 8 hours until the beef becomes tender.
- Shred the beef with two forks and mix it back into the sauce.
- For the polenta, melt 4 tablespoons butter in a large saucepan over medium heat.
- Add minced onion and cook for about 5 minutes until softened.
- Add milk, water or broth, and salt, and bring to a boil.
- Slowly whisk in the polenta and cook for about 2 minutes.
- Reduce heat to low, cover, and simmer for about 30 minutes, stirring every 5–10 minutes.
- Remove from heat and stir in the remaining butter and grated parmesan cheese.
- Add additional milk if needed to reach a creamy consistency.
- To serve, spoon polenta into bowls and top with braised beef ragu.
- Garnish with fresh basil and additional parmesan cheese.
Notes
- Chuck roast works best because it becomes very tender when slow-cooked.
- Mushrooms or bell peppers can be added to the ragu for extra flavor.
- Add extra chili flakes or cayenne for a spicier sauce.
- Polenta thickens as it cools, so add milk when reheating to restore creaminess.
- The ragu tastes even better the next day as the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg
