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Italian Beef Bolognese over Creamy Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Medium Saucepan

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal
  • 4 cups water
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions
 

  • In a large skillet over medium heat, cook the ground beef with the onion, carrots, celery, and garlic until the beef is browned. Drain any excess fat.
  • Transfer the mixture to the slow cooker. Add the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Stir to combine.
  • Cover and cook on low for 6 to 8 hours until the sauce thickens and the vegetables soften.
  • About 30 minutes before serving, bring the water to a boil in a medium saucepan. Whisk in the cornmeal gradually. Reduce heat to low and cook, stirring often, until thick and creamy, about 15 minutes.
  • Stir the butter and Parmesan cheese into the polenta until melted and smooth. Spoon the polenta into bowls and top with the Bolognese sauce. Add extra Parmesan if desired.

Notes

Stir the polenta often near the end of cooking to keep it from sticking or forming lumps. The sauce can be made a day ahead and reheated gently on the stove. If it thickens too much overnight, add a splash of broth when warming it up.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Medium Saucepan