Slow Cooked Braised Beef Ragu With Polenta
This recipe for slow cooked braised beef ragu with polenta is the perfect comfort dinner for a cold fall night! Round roast beef is slow cooked until it falls apart, in a mixture of san Marzano tomatoes, red wine and lots of delicious seasonings and spices!
Equipment
- slow cooker
- Dutch Oven
Ingredients
For The Braised Beef Ragu
- 2 tablespoons olive oil
- 3 lbs. beef round roast
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 28 oz. cans of whole san Marzano tomatoes, drained of liquid
- 1/2 cup red wine
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 2 teaspoons salt
- black pepper to taste
For The Polenta
- 6 cups water
- 1-2 teaspoons salt
- 1¾ cups yellow cornmeal
- 3 tablespoons butter
- 1/3 cup grated parmesan cheese
Instructions
Make The Braised Beef Ragu
- In a crockpot OR dutch oven (see note) place round roast, along with the rest of ingredients for the ragu.note* I used a dutch oven because I was home all day while this cooked. If you would prefer using a crockpot, that works just as well too!
- If using crockpot, cover and cook on low for 7-8 hours. If using a dutch oven, cover and let simmer for 7-8 hours.
For Polenta
- When the braised beef ragu is done, make the polenta.
- In a large pot, add 6 cups of water. Cover and bring to a boil.
- Add salt and cornmeal, whisking mixture constantly for 2-3 minutes.
- Take off heat and add butter, and parmesan cheese. Mix until everything is incorporated and butter has melted.
- Serve polenta with braised beef ragu on top.
- Enjoy!