Ingredients
Scale
- 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
Instructions
- Preheat a large ovenproof pot or Dutch oven over medium-high heat and add the olive oil.
- 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.
- Sauté the chopped onion in the same pot until soft, about 5 minutes. Add the minced garlic and cook 1 minute until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add the crushed tomatoes, beef broth, dried oregano, and dried basil. Stir well, scraping up browned bits from the bottom.
- 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.
- 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).
- Stir butter and grated Parmesan into the polenta. Season with salt and pepper to taste. Keep warm.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: None