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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6 users rated this recipe an average rating of 4.0
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
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Polenta with Ground Beef Ragout

Ingredients
1
pound lean ground beef
1
14 1/2 ounce can Italian-style stewed tomatoes, undrained
3
medium carrots, cut into 1/2-inch-thick slices
2
medium onions, cut into thin wedges
1
large red sweet pepper, cut into 1-inch pieces
1/2
cup beef broth
1/4
teaspoon salt
1/4
teaspoon ground black pepper
6
1
medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1
16 ounce tube refrigerated cooked polenta
6
tablespoons purchased pesto or olive tapenade
 
Fresh basil sprigs (optional)

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
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