Slow-Simmered Beef Ragu over Creamy Polenta

Ingredients

• 2 1/2 lb beef chuck roast, trimmed and cut into 3 large pieces
• 2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 tsp dried oregano
• 1 cup polenta (coarse cornmeal)
• 3 cups water plus 2 cups milk, for the polenta
• 3 tbsp butter, plus 1/2 cup grated parmesan cheese for the polenta

Instructions

1. Preheat the oven to 325F and pat the beef chuck pieces very dry with paper towels; season generously with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the beef pieces for 3 to 4 minutes per side, until deeply browned on all sides; transfer to a plate.
3. Add the onion, carrot, and celery to the pot and cook for 6 to 7 minutes, stirring occasionally, until softened.
4. Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until fragrant and slightly darkened.
5. Pour in the red wine, scraping the bottom of the pot to release the browned bits, and simmer for 4 to 5 minutes until reduced by about half.
6. Add the crushed tomatoes, beef broth, bay leaves, oregano, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring to combine.
7. Return the seared beef to the pot, nestling it into the sauce, and bring to a gentle simmer over medium heat.
8. Cover with a tight-fitting lid, transfer to the preheated oven, and braise for 2 1/2 to 3 hours, until the beef shreds effortlessly with two forks.
9. About 30 minutes before the beef is finished, bring the water and milk to a simmer in a medium saucepan over medium heat.
10. Slowly whisk in the polenta in a steady stream to prevent lumps, then reduce the heat to low and cook, whisking frequently, for 25 to 30 minutes, until thick and creamy and the grains are tender.
11. Stir the butter and parmesan into the finished polenta until melted and smooth, then season to taste and keep warm, adding a splash of milk if it thickens too much before serving.
12. Remove the beef from the pot, discard the bay leaves, and shred the meat into large chunks directly in the sauce using two forks; stir to combine with the sauce.
13. Spoon the creamy polenta into bowls and top generously with the shredded beef ragu before serving.

Tips

Why You'll Love This

• Deeply savory, slow-cooked Italian comfort food
• Creamy polenta is a naturally gluten-free base
• Makes excellent leftovers, flavor deepens overnight

Nutrition

Nutrition values are estimated per serving based on the ingredients used.