Popular in Food

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.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
4.0 by 8 people
18K views
Rate me!
  • 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

Ingredients

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
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close