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Ragù over Parmesan Polenta

A great meal for weeknights or when your short on time. This quick recipe is nutritious, filling and savory; a perfect meal served in a bow.

Time
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Servings
Yield: 4 - 6 servings

Ingredients

  • 1 Tbs Extra virgin olive oil
  • 1 Lbs Ground beef
  • 1 Small onion
  • 3 Garlic cloves
  • 1/4 Cup Basil leaves
  • 2 Tsp Fresh Oregano
  • 1 1/2 Tsp Fresh Rosemary
  • 1/4 Tsp Red chili flakes
  • 1 Tsp Kosher salt
  • 1/2 Tsp Black pepper
  • 2 Tbs Tomato paste
  • 1 Can (28 oz.) Diced tomatoes
  • 1 1/3 Cup Polenta
  • 3 Tbs Butter
  • 1/3 Cup Parmigiano-reggiano cheese

Instructions

  1. Dice onion. Mince garlic. Slice basil into thin slivers. Shred cheese.
  2. Heat oil over medium heat in a 4 quart pot. Cook beef until browned, 3-4 minutes.
  3. Add onion, garlic, 1/4 Cup basil, oregano, rosemary, chile flakes, 1/2 Tsp salt and black pepper. Stir in and cook until the onion is softened, 5 to 6 minutes.
  4. Add tomato paste and dice tomatoes and simmer until thickened, about 15 minutes.
  5. At the same time, bring 1 quart (4 cups) water to a boil in a medium pot. Add polenta and remaining 1/2 Tsp salt and cook over low heat, stirring, until polenta thickens, 3 to 4 minutes.
  6. Stir in butter and 1/3 Cup cheese. Serve polenta topped with Ragù, basil and more cheese.