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Slow-Cooked Italian Beef Ragu over Creamy Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan
  • Whisk

Ingredients
  

  • 2 pounds beef chuck roast, cut into large chunks
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup polenta
  • 4 cups water
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh basil, for garnish

Instructions
 

  • Add the beef chunks, onion, carrots, celery, and garlic to the slow cooker.
  • Pour in the crushed tomatoes, tomato paste, and beef broth. Stir in the Italian seasoning, bay leaf, salt, and pepper until everything is combined.
  • Cover and cook on low for 8 hours, until the beef is very tender.
  • Remove the bay leaf. Shred the beef with two forks and stir it back into the sauce.
  • About 30 minutes before the ragu finishes, bring the water to a boil in a medium saucepan. Slowly whisk in the polenta and a pinch of salt.
  • Reduce the heat to low and cook, stirring often, until the polenta thickens and becomes creamy, about 20 to 25 minutes.
  • Stir the butter and Parmesan cheese into the polenta until smooth.
  • Spoon the creamy polenta into bowls, top with the beef ragu, and finish with extra Parmesan and fresh basil.

Notes

If the ragu seems thin at the end, remove the lid and cook on high for 30 minutes to thicken it. Leftovers reheat well on the stove with a splash of broth to loosen the sauce. You can swap the water for milk in the polenta if you want it even richer, but keep the slow cooker on low so the beef stays moist.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Medium Saucepan, Whisk