Beef Ragu with Parmesan Polenta

Beef Ragu with Parmesan Polenta

Think of this beef ragu and polenta dish as a twist on spaghetti with meat sauce.

Beef Ragu with Parmesan Polenta
Makes 4 to 6 servings
Write a review
Print
Ragu
  1. 1 1/2 pounds lean ground beef
  2. 1 pound mild or sweet Italian pork sausage
  3. 1 cup chopped onion
  4. 4 cloves garlic, minced
  5. 1 teaspoon Italian seasoning
  6. 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  7. 1 (8-ounce) can tomato sauce
  8. 3/4 cup grated Parmesan cheese
  9. 3 tablespoons tomato paste
  10. 3/4 teaspoon salt
Polenta
  1. 2 1/2 cups chicken broth
  2. 2 cups water
  3. 1 teaspoon Italian seasoning
  4. 1 (9.2-ounce) package instant polenta
  5. 1 1/2 cups grated Parmesan cheese, divided
Instructions
  1. 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.
  2. 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
  1. 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.
Paula Deen Magazine https://www.pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

March/April 2018 Issue Preview