By Brittanie Peterson
Finely dice the onion, carrot, and celery. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are soft.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef (or beef chuck). Cook until browned all over, breaking it up with a spoon as it cooks.
If using, pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
Stir in the tomato passata, then season with salt and pepper to taste. Lower the heat to a simmer, cover, and let it cook for 45 minutes, stirring occasionally.
While the ragu simmers, bring 800 ml of water to a boil in a separate pot. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring regularly, for about 30-35 minutes or until thickened.
Stir the butter and grated parmesan into the polenta, mixing well until creamy. Adjust seasoning with salt and pepper.
Once the ragu is done, check seasoning and adjust if necessary. Serve the beef ragu over the creamy polenta, garnished with additional parmesan if desired.
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This Main Course Italian Beef recipe is ready in 1 hour 30 minutes and features lean ground beef or beef chuck, tomato passata, onion and other delicious ingredients. Contains 680 calories total.
Finely dice the onion, carrot, and celery. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are soft.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef (or beef chuck). Cook until browned all over, breaking it up with a spoon as it cooks.
If using, pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
Stir in the tomato passata, then season with salt and pepper to taste. Lower the heat to a simmer, cover, and let it cook for 45 minutes, stirring occasionally.
While the ragu simmers, bring 800 ml of water to a boil in a separate pot. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring regularly, for about 30-35 minutes or until thickened.
Stir the butter and grated parmesan into the polenta, mixing well until creamy. Adjust seasoning with salt and pepper.
Once the ragu is done, check seasoning and adjust if necessary. Serve the beef ragu over the creamy polenta, garnished with additional parmesan if desired.
Calories per Serving: 680
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