Creamy Polenta Braised Beef Ragu (Printable)
Tender beef ragu over velvety, buttery polenta. A comforting Italian classic for cozy dinners.
# What You'll Need:
→ Braised Beef Ragu
01 - 2 tbsp olive oil
02 - 2 lbs beef chuck, cut into 2-inch cubes
03 - Salt and freshly ground black pepper
04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 tbsp tomato paste
09 - 1 cup dry red wine
10 - 1 can (28 oz) crushed tomatoes
11 - 2 sprigs fresh thyme
12 - 1 bay leaf
13 - 1 cup beef stock
→ Creamy Polenta
14 - 4 cups water
15 - 1 cup polenta (coarse cornmeal)
16 - 1 cup whole milk
17 - 3 tbsp unsalted butter
18 - 1/2 cup grated Parmigiano-Reggiano cheese
19 - Salt
→ Serving
20 - Additional grated Parmigiano-Reggiano
21 - Fresh parsley, chopped
# How-To Steps:
01 - Preheat oven to 325°F.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Brown beef in batches until all sides are golden. Transfer to a plate.
03 - Reduce heat to medium. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened. Add garlic and tomato paste; cook for 1 minute until fragrant.
04 - Pour in red wine, scraping up any browned bits. Let simmer for 2–3 minutes.
05 - Add crushed tomatoes, thyme, bay leaf, and beef stock. Return browned beef and any juices to the pot. Stir to combine.
06 - Bring to a simmer, cover, and transfer to the oven. Braise for 2–2.5 hours, until beef is fork-tender.
07 - Remove thyme sprigs and bay leaf. Shred beef with two forks, mixing it into the sauce. Keep warm on low heat.
08 - In a large saucepan, bring water and a generous pinch of salt to a boil. Gradually whisk in polenta. Reduce heat to low and cook, whisking frequently, for 25–30 minutes, until thick and creamy.
09 - Stir in milk, butter, and Parmigiano-Reggiano. Season with salt to taste.
10 - Spoon creamy polenta into bowls. Top generously with braised beef ragu. Sprinkle with extra cheese and parsley, if desired.
# Expert Advice:
01 -
- The beef becomes so tender it melts into the sauce, no knife needed.
- Polenta sounds fancy but it's just cornmeal and butter, honest and forgiving.
- One pot handles the hard work while you do something else for hours.
- It tastes like you spent all day cooking, even if the actual hands-on time is minimal.
02 -
- The beef will toughen if the braising liquid boils hard; keep it at a gentle, steady simmer and it will reward you with incredible tenderness.
- Polenta needs constant attention and stirring, or it will scorch on the bottom and taste bitter; use a whisk or wooden spoon and don't look away for long stretches.
- Make the ragu ahead if you can; it tastes even better the next day, and you can reheat it gently while making fresh polenta.
03 -
- Brown your beef in batches instead of crowding the pan; patience with the browning step is where the deepest flavor comes from.
- Taste the ragu about 30 minutes before it's done and adjust the seasoning; what tasted balanced early on will change as the sauce reduces.
- Keep a kettle of hot water nearby when making polenta; if it thickens faster than expected, a splash of hot water keeps it from seizing up.