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Polenta with Ground Beef Ragout

Sliced polenta on the bottom and a spoonful of pesto or olive tapenade on top add a gourmet angle to this slow-simmered beef recipe.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 7 hrs to 9 hrs (low) or 3-1/2 to 4-1/2 hours (high), plus 30 minutes on high

Polenta with Ground Beef Ragout

Directions

  1. In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
  2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
  3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
  4. Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.

Nutrition Facts (Polenta with Ground Beef Ragout)

  • Per serving:
  • 388 kcal cal.,
  • 20 g fat
  • (4 g sat. fat,
  • 50 mg chol.,
  • 773 mg sodium,
  • 30 g carb.,
  • 5 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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