braised beef ragu & creamy polenta

a winter comfort meal that will surely be in your rotation. this ragu is hearty, warm and rich with flavor. flavorful braised beef, slow cooked with tomatoes, garlic and onions... served on top of a smooth and creamy polenta! 🤤

ingredients

ragu

3 tbs oil

1.5 lb beef rump roast

one small sized onion, diced

4 cloves of garlic | sliced

12 oz tomato sauce

1/4 c  red wine

1 1/2 tbs of tomato paste

1 tsp of dried basil

1 tsp of dried oregano

2 bay leaves

salt and black pepper to taste

polenta

3 c of water

1 tbs garlic paste

1 1/2 c yellow cornmeal

salt and pepper to taste

1 1/2 c asiago cheese

3 tbs  butter

instructions

ragu

heat the olive oil in a large pan over high heat, and add the rump roast to the skillet. Sear each side of the roast for about 5 minutes, or until a nice golden brown crust.

remove beef from the skillet and add it to the crockpot with the remaining ingredients. cover and cook on low for 7-8 hours. your beef will be tender and falling apart; shred the beef and mix all together.

polenta

combine the water, garlic, and salt in a large saucepan and bring to a boil over high heat.

reduce the heat to a simmer, start slowly adding the cornmeal, stirring constantly to prevent lumps and clumping. simmer over very low heat for 3-4 minutes, stirring constantly until thickened.

take polenta off the heat, and stir in the asiago cheese and butter, season with salt and pepper to taste.

serve ragu over polenta and enjoy ☺️.