Braised Ground Beef & Mushroom Ragu with Polenta

A deeply flavored, slow-cooked ragu with tender ground beef and mushrooms, simmered in a rich tomato sauce and served over creamy, nutrient-rich polenta.

• Prep: 20 min
• Cook: 1 hr 30 min
• Total: 1 hr 50 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.25/serving

Dietary

• High-Fiber
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• one-pot
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (90/10)
• 1 yellow onion (finely chopped)
• 8 ounce cremini mushrooms (sliced)
• 3 clove garlic (minced)
• 0.5 cup dry red wine (like Merlot or Cabernet Sauvignon)
• 28 ounce crushed tomatoes
• 0.5 cup vegetable broth
• 1 tablespoon fresh rosemary (chopped)
• 0.5 teaspoon red pepper flakes (for a kick)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cup water
• 1 cup instant polenta
• 0.25 cup Parmesan cheese (grated)
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
2. Add the finely chopped yellow onion and sliced cremini mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have released their liquid.
3. Stir in the minced garlic and cook for 1 minute until fragrant. If using, pour in the dry red wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot, until the wine has mostly evaporated.
4. Add the canned crushed tomatoes, vegetable broth, chopped fresh rosemary, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let the ragu braise for at least 60-90 minutes, stirring occasionally. The longer it simmers, the more the flavors will develop.
5. About 10 minutes before serving, prepare the polenta. In a medium saucepan, bring 4 cups of water or vegetable broth to a boil. Slowly whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and continue to stir for 5-7 minutes, until the polenta is thick and creamy. If desired, stir in 1/4 cup grated Parmesan cheese.
6. Taste the ragu and adjust seasoning if needed. Serve the ragu hot over spoonfuls of creamy polenta. Garnish with fresh chopped parsley if desired.

Notes

Leftover ragu tastes even better the next day! Store in an airtight container for up to 3-4 days in the refrigerator.

Nutrition (per serving)

• Calories: 530
• Protein: 37.1 g
• Carbohydrates: 50.8 g
• Fat: 20.3 g
• Fiber: 10.5 g
• Sodium: 1350 mg
• Saturated Fat: 7.8 g
• Sugar: 11.2 g
• Cholesterol: 78 mg