INGREDIENTS
For the Braised Beef Ragu
- 2 tablespoons olive oil
- 2.5 – 3 lbs. chuck roast or round roast
- half a yellow or white onion, minced
- 3 cloves garlic, minced
- 3 carrots, minced
- 2 celery stalks, minced
- 2 28-ounce cans crushed tomatoes
- 1 cup red wine
- 3 tablespoons tomato paste
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 bay leaves
- 2 teaspoons salt
- black pepper to taste
- Garnish – shredded basil, parmesan cheese or a dollop of goat cheese
For the Polenta
- 4 cups water
- 1-2 teaspoons salt
- 1 cup yellow cornmeal
- 2 tablespoons butter
- 1/4 to 1/2 cup parmesan cheese
INSTRUCTIONS
- Preheat oven, 275 degrees.
- Heat the olive oil in a dutch oven or oven safe pan. Add the beef in one whole piece and brown on each side for about 5 minutes, turning until the whole exterior is golden brown. Remove meat and place on a plate.
- Add onions, carrots and celery and cook until they begin to soften, about 3 minutes.
- Add garlic, basil and oregano and cook for 30 seconds.
- Add tomato paste and mix until the vegetables turn a rusty red color. About 3 minutes.
- Pour in red wine and cook for 3 minutes.
- Add crushed tomatoes and bay leaves and stir to combine. Turn off heat and add the beef into the pot.
- Cover and place into oven and cook for 2.5 hours (for a 3 lbs roast, cook for 3 hours. 4 lbs roast, cook for 4 hours etc). When the beef falls apart easily when pulled at with two forks, it is ready. Remove beef onto large plate and shred the beef into pieces. Place beef back into pot and give it a good stir.
- For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Continue whisking or stirring for 2-3 minutes. Turn heat down to simmer and cook for 20-30 minutes; stirring occasionally. Stir in the butter until melted and add cheese.
- To serve, place polenta on plate; top with ragu and shredded basil. Enjoy 🙂
