Slowly Baked Beef Ragù with Herbed Polenta
400g canned tomatoes
200g beef
2 stalks, diced celery
1 large, chopped onion
1 cup polenta
3 cloves, minced garlic
2 medium, diced carrots
1/2 cup red wine
1 cup beef broth
1/4 cup, chopped basil
1/2 cup, grated parmesan cheese
In a large pot, brown the beef over medium-high heat. Add the onion, celery, carrots, and garlic. Cook until vegetables are softened. Pour in the red wine and cook until it reduces by half. Add canned tomatoes and beef broth. Simmer on low heat for 2 hours, stirring occasionally.
In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the polenta. Reduce heat to low and cook for 20 minutes, stirring occasionally. Stir in chopped basil and grated Parmesan cheese.
Spoon the herbed polenta onto a plate and top with the slowly baked beef ragù. Garnish with additional Parmesan cheese and basil. Enjoy your delicious meal!
For a twist, try adding a splash of balsamic vinegar to the beef ragù for an extra depth of flavor. You can also top the dish with crispy pancetta or fresh basil leaves before serving.
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646
68g
44g
22g
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