Think of this beef ragu and polenta dish as a twist on spaghetti with meat sauce.
Beef Ragu with Parmesan Polenta
2015-06-11 01:54:34
Makes 4 to 6 servings
Ragu
- 1 1/2 pounds lean ground beef
- 1 pound mild or sweet Italian pork sausage
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
- 1 (8-ounce) can tomato sauce
- 3/4 cup grated Parmesan cheese
- 3 tablespoons tomato paste
- 3/4 teaspoon salt
Polenta
- 2 1/2 cups chicken broth
- 2 cups water
- 1 teaspoon Italian seasoning
- 1 (9.2-ounce) package instant polenta
- 1 1/2 cups grated Parmesan cheese, divided
Instructions
- For ragu: In a large skillet, cook ground beef and next 4 ingredients over medium-high heat until meat is browned and crumbly. Transfer meat mixture to a 4- to 6-quart slow cooker. Stir in diced tomatoes and next 4 ingredients. Cover and cook on LOW for 5 to 7 hours.
- For polenta: In a large saucepan, bring broth, 2 cups water, and Italian seasoning to boil. Whisk in polenta in a slow, steady stream, and reduce heat to low. Cook for 1 minute or until thickened. Whisk in 1 cup cheese. Serve ragù over polenta, and sprinkle with remaining 1/2 cup cheese.
Notes
- If you're not familiar with polenta, it's just ground corn. It's very similar to grits, but with a finer texture and slightly sweeter flavor.
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