Italian Braised Beef Ragu with Parmesan Polenta
Indulge in the heartwarming flavors of Italian Braised Beef Ragu with Parmesan Polenta, a dish that brings tender beef and rich tomatoes together over creamy polenta. Perfect for chilly evenings or festive gatherings, this recipe invites you to savor every delicious bite with family and friends. Experience a symphony of robust flavors that will leave everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 medium yellow onions, chopped
- 3 medium carrots, diced
- 4 cloves garlic, minced
- 28 oz can whole peeled tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup quick-cooking polenta
- 1 cup water or broth
- 2 tbsp butter
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 325°F (160°C). Chop onions, carrots, and garlic; cut beef into large chunks.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear beef until browned on all sides (about 4-5 minutes), then set aside.
- Sauté onions and carrots in the same pot until softened (about 5 minutes). Add garlic and cook until fragrant (1 minute).
- Stir in canned tomatoes (crushed), oregano, basil, salt, and pepper. Return beef to the pot.
- Cover and braise in the preheated oven for about three hours until tender.
- For polenta, bring water or broth to boil in a separate pot; whisk in polenta gradually over low heat until thickened (5-7 minutes). Stir in butter and Parmesan.
- Serve ragu over polenta; garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup ragu with polenta (300g)
- Calories: 552
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg