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Polenta with Ground Beef Ragout

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
  • 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 tube  refrigerated cooked polenta
  • 6  tablespoons  purchased pesto or olive tapenade
  •  Fresh basil sprigs (optional)

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

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