Beef Ragu with Polenta recipe - ingredients, nutrition and when to eat it
This dish pairs soft corn polenta with a sauce made by slowly simmering tomatoes and beef.
This dish pairs soft corn polenta with a sauce made by slowly simmering tomatoes and beef. The rich beef flavor and brightness of the tomatoes make it lovely to enjoy at an unhurried dinner on a cold day.
Western · 100 minutes to cook
Tips: Sprinkle the cornmeal into the boiling water gradually instead of adding it all at once to help prevent lumps.
Tips: Simmer the ragu over low heat, stirring the bottom occasionally so it doesn’t stick.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Ground beef — 120 g
- Corn flour — 60 g
- Tomato — 1 pc
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 Tbsp
- Tomato paste — 1 Tbsp
- Red wine — 50 ml
- Beef broth — 150 ml
- Bay leaf — 1 pc
- Oregano — 0.5 tsp
- Salt — 1 tsp
- Ground black pepper — 0.3 tsp
- Butter — 1 tsp
- Parmesan cheese — 10 g