- make this recipe
- user reviews (1)
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
cloves garlic, minced
-
1
medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
-
1
16 ounce tub 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)
- Servings Per Recipe 6,
- Calories 388,
- Protein (gm) 20,
- Carbohydrate (gm) 30,
- Fat, total (gm) 20,
- Cholesterol (mg) 50,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 5,
- Sodium (mg) 773,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Really easy and yummy. Its a much easier twist on shepards pie and just as filling. Could even add more veggies to it.
2/17/2011 03:59:42 PM Report Abuse