Crockpot Braised Beef Ragu with Polenta
Ingredients
The Braised Beef Ragu
-
2
tablespoons
olive oil
-
3
lbs.
beef rump roast or round roast
-
½
each
yellow or white onion, minced
-
3
cloves
garlic, minced
-
2
28-ounce cans
San Marzano whole tomatoes
-
½
cup
red wine
-
3
tablespoons
tomato paste
-
1
teaspoon
basil
-
1
teaspoon
oregano
-
2
each
bay leaves
-
2
teaspoons
salt
-
to taste
black pepper
The Polenta
-
6
cups
water
-
1–2
teaspoons
salt
-
1 ¾
cups
yellow cornmeal
-
3
tablespoons
butter
Instructions
- Heat olive oil in a frying pan and brown the beef on all sides.
- Place the beef and all remaining ingredients for the ragu in a crockpot.
- Cover and cook on low for 7-8 hours until the beef is tender and shreds easily.
- For the polenta, boil water with salt, then slowly whisk in cornmeal until thickened.
- Stir in butter until melted and serve immediately or let cool for firmer polenta.
Nutrition Facts (estimated)
Servings
10
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
35g
Sodium
800mg
Cholesterol
90mg
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