Slow Cooker Beef Ragu with Creamy Polenta

Slow Cooker Beef Ragu with Creamy Polenta

Tender ground beef slow-cooked in a rich tomato sauce with aromatic vegetables, served alongside a dairy-free creamy polenta for a comforting and satisfying meal.

Dietary

Ingredients

Instructions

  1. Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat and transfer the browned beef to your slow cooker.
  2. Sauté vegetables: In the same skillet, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5-7 minutes. Stir in 3 minced garlic cloves and cook for 1 minute more until fragrant. Transfer vegetables to the slow cooker with the beef.
  3. Combine ingredients in slow cooker: Add 1 can crushed tomatoes, 1/2 cup beef broth, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil to the slow cooker. Stir to combine. Season with salt and black pepper to taste.
  4. Cook the ragu: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the sauce is rich and thickened.
  5. Prepare the polenta: About 20 minutes before serving, bring 4 cups vegetable broth and 1 tablespoon olive oil to a boil in a medium saucepan. Slowly whisk in 1 cup quick-cooking polenta. Reduce heat to low and continue whisking occasionally until thickened and creamy, about 5-7 minutes.
  6. Serve: Ladle the beef ragu over the creamy polenta. Garnish with fresh basil or parsley if desired.

Notes

You can make a larger batch of the ragu and freeze portions for a quick meal later in the week. Ensure your vegetable broth is dairy-free.

Nutrition (per serving)