BEEF RAGU WITH POLENTA

Beef Ragu with Polenta is a comforting and hearty Italian-inspired dish that features slow-cooked, tender beef in a rich, savory tomato sauce, served over creamy, soft polenta. The slow simmering of beef and vegetables creates a flavorful sauce that infuses the meat with deep, savory richness. When paired with the smooth, buttery polenta, this dish offers a perfect balance of textures and flavors. Ideal for a cozy dinner, it’s a wonderful way to indulge in a filling and satisfying meal that feels both rustic and refined.

Ingredients

For the Beef Ragu:

• 2 lbs beef chuck, cut into large chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

For the Polenta:

• 1 cup cornmeal (preferably polenta)
• 4 cups water or chicken broth
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

Make the Beef Ragu:

1. Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef chunks in batches, turning to sear on all sides, about 4-5 minutes per batch. Remove and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the garlic and cook for 1 more minute.
3. Deglaze: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce for 2-3 minutes.
4. Simmer the Ragu: Add the crushed tomatoes, tomato paste, oregano, thyme, bay leaves, and the browned beef back into the pot. Season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover the pot and cook for 2.5-3 hours, or until the beef is tender and shreds easily with a fork. Stir occasionally, adding a bit of water if the sauce thickens too much.
5. Shred the Beef: Once the beef is tender, remove the chunks and shred with two forks. Return the shredded beef to the pot and stir to combine with the sauce. Discard the bay leaves.

Make the Polenta:

1. Cook the Polenta: Bring the water or chicken broth to a boil in a large saucepan. Gradually whisk in the cornmeal, reducing the heat to low. Stir constantly to prevent lumps, cooking for 15-20 minutes, or until the polenta is thick and creamy.
2. Finish the Polenta: Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.

Serve:

1. Plate the Dish: Spoon a generous portion of the creamy polenta onto each plate. Top with the beef ragu and sauce.
2. Garnish: Sprinkle with fresh parsley and additional Parmesan cheese, if desired.

This Beef Ragu with Polenta is a deeply satisfying, savory meal with tender beef and a rich, flavorful sauce, complemented by the smooth, comforting polenta. Perfect for a cozy dinner or special occasion!