Description
Indulge in the comforting flavors of Italian Braised Beef Ragu served over creamy Parmesan polenta—perfect for cozy family dinners or impressing guests.
Ingredients
Scale
- 2 lbs chuck roast
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 28 oz can San Marzano tomatoes, crushed
- 2 cups beef broth
- 2 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup coarse cornmeal
- 4 cups water or broth
- 4 tbsp butter
- 1 cup grated Parmesan cheese
Instructions
- 1. Heat olive oil in a large pot over medium-high heat. Season the chuck roast with salt and pepper, sear on all sides until browned (about 4–5 minutes per side).
- 2. Remove the roast and add chopped onions and minced garlic. Sauté for about 5 minutes until fragrant.
- 3. Stir in crushed tomatoes, beef broth, dried thyme, and bay leaves. Return the roast to the pot.
- 4. Bring to a simmer, cover, and cook on low heat for about 3 hours until the beef is tender and easily shredded.
- 1. About 20 minutes before serving, bring water or broth to a boil in a separate pot.
- 2. Gradually whisk in cornmeal while reducing heat to low. Stir continuously for about 10 minutes until thickened and creamy.
- 3. Mix in butter and grated Parmesan cheese until well combined.
- 1. Shred cooked beef into bite-sized pieces directly in the sauce.
- 2. Serve over creamy polenta with an extra sprinkle of Parmesan cheese on top.
Nutrition
- Serving Size: Approximately 1 cup ragu with polenta (300g)
- Calories: 457
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
Keywords: For added flavor, consider incorporating fresh herbs such as rosemary during cooking. This dish can be prepared a day ahead; flavors improve when allowed to sit overnight.