Weeknight Comfort: Italian Braised Beef Ragu with Parmesan Polenta

This Italian Braised Beef Ragu with Parmesan Polenta brings deep, slow-cooked beef flavors over creamy, cheesy polenta rich, silky, and perfectly comforting. The braised beef melts into the tomato sauce, giving a savory, slightly sweet sauce with tender strands of meat. The polenta is creamy with a salty Parmesan bite that balances the ragu.

For another classic way to enjoy beef ragu, see this beef ragu with tagliatelle for a pasta pairing that’s just as cozy.

Why You’ll Love This Recipe

• Slow-braised, melt-in-your-mouth beef
• Creamy Parmesan polenta that soaks up the sauce
• Uses easy ingredients and mostly cooks itself
• Great for dinners, meal prep, or a special weekend supper

Ingredients for Italian Braised Beef Ragu with Parmesan Polenta

For the Ragu:

• 2 lbs beef chuck roast, cut into large chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Parmesan Polenta:

• 1 cup polenta (coarse cornmeal)
• 4 cups water (or use a mix of water and milk for creamier polenta)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

Step-by-Step Instructions of Italian Braised Beef Ragu with Parmesan Polenta

1. Preheat a large ovenproof pot or Dutch oven over medium-high heat and add the olive oil.
2. Pat the beef dry, season with salt and pepper, and brown the pieces on all sides in the hot oil. Remove beef and set aside.
3. Sauté the chopped onion in the same pot until soft, about 5 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
5. Add the crushed tomatoes, beef broth, dried oregano, and dried basil. Stir well, scraping up browned bits from the bottom.
6. Return the browned beef to the pot. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 2 to 2½ hours, or simmer gently on the stove until the beef is very tender and falls apart.
7. While the ragu cooks, bring 4 cups water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy (about 20–30 minutes depending on grind).
8. Stir butter and grated Parmesan into the polenta. Season with salt and pepper to taste. Keep warm.
9. When the beef is tender, remove it from the pot and shred with two forks. Return shredded beef to the sauce and stir to combine. Taste and adjust seasoning.
10. Serve the braised beef ragu spooned over a bed of Parmesan polenta. Garnish with extra Parmesan or chopped parsley if you like.

Tips for Success

• Brown the beef well those browned bits add deep flavor to the ragu.
• Cook the ragu low and slow; it’s worth the time for fork-tender meat.
• Stir polenta often to prevent lumps and sticking.
• Use fresh-grated Parmesan for the best cheesy flavor.

Substitutions & Variations of Italian Braised Beef Ragu with Parmesan Polenta

To Make It Vegan/Gluten-Free:

• Vegan: Swap beef with mushrooms or jackfruit, use vegetable broth, and replace butter and Parmesan with vegan butter and nutritional yeast.
• Gluten-free: This recipe is naturally gluten-free if your polenta and broth are certified gluten-free.

Variations:

• Add chopped carrots and celery with the onion for extra veg and flavor.
• Stir in a splash of red wine with the tomatoes for deeper flavor.
• Mix in a handful of cooked greens (spinach or kale) at the end for color and nutrients.
• Try goat cheese or fontina in the polenta for a different cheesy note.

Storage Instructions of Italian Braised Beef Ragu with Parmesan Polenta

Refrigerator:

• Store ragu in an airtight container for up to 4 days. Keep polenta in a separate container for 2–3 days; reheat with a splash of milk or water.

Freezer:

• Freeze ragu in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Polenta can be frozen, but texture changes; reheat with liquid to smooth it out.

Make-Ahead:

• Make the ragu a day or two ahead flavors deepen overnight. Reheat gently on the stove.
• Cook polenta just before serving, or reheat leftover polenta with a little milk and butter for a creamy result.

Frequently Asked Questions (FAQ) of Italian Braised Beef Ragu with Parmesan Polenta

Can I use a slow cooker instead of the oven?
Yes. Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours until tender.

How do I reheat leftovers so they stay tender?
Reheat ragu gently on the stove with a splash of broth. For polenta, add a little milk or water and stir over low heat until creamy.

Can I make the polenta ahead and keep it creamy?
Store it in the fridge, then reheat with a bit of milk or water and stir until smooth. Fresh polenta is best, but this trick helps.

Final Thoughts

Italian Braised Beef Ragu with Parmesan Polenta is a cozy, satisfying dish that turns simple ingredients into a family favorite. The slow-braised beef and creamy Parmesan polenta pair like old friends rich, warming, and easy to share. Try it for a weekend dinner or make the ragu ahead for a hands-off weeknight rescue. If you make this recipe, leave a comment and a star rating to let others know how it turned out I’d love to hear your tips or twists!

Italian Braised Beef Ragu with Parmesan Polenta

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A hearty Italian dish featuring slow-braised beef ragu served over creamy Parmesan polenta.

• Total Time: 165 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 lbs beef chuck roast, cut into large chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup polenta (coarse cornmeal)
• 4 cups water (or a mix of water and milk for creamier polenta)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

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Instructions

1. Preheat a large ovenproof pot or Dutch oven over medium-high heat and add the olive oil.
2. Pat the beef dry, season with salt and pepper, and brown the pieces on all sides in the hot oil. Remove beef and set aside.
3. Sauté the chopped onion in the same pot until soft, about 5 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
5. Add the crushed tomatoes, beef broth, dried oregano, and dried basil. Stir well, scraping up browned bits from the bottom.
6. Return the browned beef to the pot. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 120 to 150 minutes, or simmer gently on the stove until the beef is very tender and falls apart.
7. While the ragu cooks, bring 4 cups water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy (about 20–30 minutes).
8. Stir butter and grated Parmesan into the polenta. Season with salt and pepper to taste. Keep warm.
9. When the beef is tender, remove it from the pot and shred with two forks. Return shredded beef to the sauce and stir to combine. Taste and adjust seasoning.
10. Serve the braised beef ragu spooned over a bed of Parmesan polenta. Garnish with extra Parmesan or chopped parsley if desired.

Notes

Brown the beef well to add depth of flavor and cook the ragu slowly for tender meat.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 150 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian
• Diet: None