Ragu Bolognese with Polenta

Richly seasoned lean beef and aromatic vegetable sauce simmered in crushed tomatoes, ladled over warm, creamy yellow polenta.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.64/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Gluten-Free

Tags

• sauté
• comfort food
• savory
• quick
• classic

Ingredients

• 1.5 pound ground beef (93% lean)
• 1 yellow onion (medium, finely diced)
• 4 clove garlic (minced)
• 1 carrot (medium, finely diced)
• 1 can crushed tomatoes (28 oz can)
• 1 cup cornmeal (yellow, medium grind)
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoning (dried)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. In a medium saucepan, bring 4 cups of water and 1/2 teaspoon of salt to a boil. Whisk in dry yellow cornmeal in a steady stream, lower heat to gentle simmer, cover, and cook for 15 minutes, stirring occasionally until thick and creamy.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add diced yellow onion, carrot, and minced garlic, sautéing for 3 minutes until fragrant.
3. Add ground beef to the skillet, breaking it up with a wooden spoon, and cook for 5 to 6 minutes until browned throughout and internal temperature reaches 160°F.
4. Pour in crushed tomatoes, Italian seasoning, black pepper, and remaining 1/2 teaspoon salt. Simmer ragu uncovered over medium-low heat for 8 to 10 minutes until flavors meld and sauce thickens.
5. Spoon warm polenta into wide shallow bowls and ladle the rich beef ragu generously over the top.

Nutrition (per serving)

• Calories: 505
• Protein: 41.9 g
• Carbohydrates: 48.9 g
• Fat: 15.4 g
• Fiber: 6.2 g
• Sodium: 1175 mg
• Saturated Fat: 5.3 g
• Sugar: 12.8 g
• Cholesterol: 107 mg