Slow Braised Beef Ragu with Parmesan Herb Polenta

Ingredients

• •2 lbs beef chuck, cut into large chunks
• •1 tablespoon olive oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •2 medium carrots, diced
• •2 celery stalks, diced
• •1 cup red wine
• •1 can (28 ounces) crushed tomatoes
• •2 tablespoons tomato paste
• •1 cup beef stock
• •1 teaspoon dried oregano
• •1 teaspoon dried thyme
• •1 bay leaf
• •Salt and pepper, to taste
• •1 cup polenta
• •4 cups water or chicken stock
• •1 tablespoon butter
• •1/2 cup grated Parmesan cheese
• •1 tablespoon chopped fresh parsley

Instructions

1. 1

   Heat olive oil in a large, heavy-bottomed pot over medium heat.

2. 2

   Season the beef chunks with salt and pepper, then sear the beef on all sides until browned. Remove the beef and set aside.

3. 3

   Add the onion, garlic, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.

4. 4

   Stir in the tomato paste and cook for another minute.

5. 5

   Deglaze the pot with red wine, scraping up any browned bits from the bottom.

6. 6

   Add crushed tomatoes, beef stock, oregano, thyme, bay leaf, and the seared beef back into the pot.

7. 7

   Bring to a simmer, then cover and cook on low heat for 4 hours, stirring occasionally, until the beef is tender and falling apart.

8. 8

   While the ragu simmers, prepare the polenta by bringing water or chicken stock to a boil in a medium saucepan.

9. 9

   Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, for 20-25 minutes or until thick and creamy.

10. 10

    Stir in butter, Parmesan cheese, and fresh parsley into the cooked polenta.

11. 11

    Discard the bay leaf from the ragu and shred the beef into smaller pieces using forks.

12. 12

    Serve the ragu over the Parmesan herb polenta and garnish with extra Parmesan and parsley if desired.