There’s something magical about a dish that simmers low and slow, filling your kitchen with an aroma that feels like home. For me, that dish is Beef Ragu Over Polenta—a rustic Italian masterpiece where tender ground beef melts into a velvety, wine-kissed sauce, spooned over creamy, golden polenta. It’s the kind of meal that makes you pause after the first bite, close your eyes, and just savor it.
I first fell in love with ragu during a chilly autumn trip to Bologna, where nonnas in tiny trattorias served it with a generosity that felt like family. This recipe is my weeknight-friendly spin on that memory, balancing deep, slow-cooked flavor with the ease of ground beef. And let’s talk about that polenta—silky, rich with Parmesan, and the perfect canvas for sopping up every last drop of sauce.
Why This Recipe Works
- Time is your secret ingredient: A patient simmer transforms humble ground beef into something luxurious, with layers of savory-sweet depth. The collagen in the beef breaks down slowly, enriching the sauce with a velvety texture.
- Polenta is the unsung hero: Its mild corn sweetness and creamy texture tame the ragu’s richness like a cozy blanket. Avoid instant polenta—coarse cornmeal delivers a nuttier, more satisfying bite.
- Leftovers? Even better: Like a good stew, the flavors deepen overnight. Reheat it for a meal that tastes like you labored all day (your secret’s safe with me).
Pro Technique
- Brown with intention: Don’t just gray the beef—let it sear undisturbed for a minute or two. Those caramelized bits (thanks to the Maillard reaction) are pure flavor gold.
- Soffritto matters: Take the time to soften those onions, carrots, and celery. They’re the quiet backbone of the sauce, adding sweetness and depth. Dice them uniformly (1/4-inch pieces) for even cooking.
- Polenta patience: Whisk like you mean it. Lumps happen when we rush. Rain the polenta into boiling liquid slowly while whisking constantly to avoid clumps.
Essential Ingredients & Tools
Ingredients for the Beef Ragu
- 1.5 lbs (680g) ground beef (80/20 fat ratio for optimal juiciness)
- 1 large yellow onion, finely diced (about 1 cup)
- 2 carrots, finely diced (1/2 cup for subtle sweetness)
- 2 celery stalks, finely diced (1/2 cup for earthy depth)
- 4 garlic cloves, minced (or 1 tbsp pre-minced for convenience)
- 1/4 cup (60ml) tomato paste (for concentrated umami)
- 1 cup (240ml) dry red wine (e.g., Chianti or Cabernet Sauvignon)
- 28 oz (800g) crushed tomatoes (San Marzano for best flavor)
- 2 cups (480ml) beef broth (low-sodium to control seasoning)
- 2 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp red pepper flakes (optional for heat lovers)
- Salt and black pepper to taste
- 2 tbsp olive oil
Ingredients for the Polenta
- 1 cup (160g) polenta (coarse cornmeal; avoid instant for best texture)
- 4 cups (960ml) water or broth (broth adds extra savoriness)
- 1/2 cup (50g) Parmesan cheese, grated (Pecorino Romano works too)
- 2 tbsp butter (or olive oil for dairy-free)
- Salt to taste
Tools You’ll Need
- Dutch oven or heavy-bottomed pot (for even heat distribution)
- Wooden spoon (gentler on cookware than metal)
- Whisk (essential for lump-free polenta)
Serves: 6 | Prep time: 20 mins | Cook time: 2 hours | Total time: 2 hours 20 mins
How to Make Beef Ragu Over Polenta
- Build the flavor base: Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add 1 large yellow onion (finely diced), 2 carrots (finely diced), and 2 celery stalks (finely diced) (the soffritto), cooking until softened and slightly caramelized (8–10 minutes). Stir in 4 garlic cloves (minced) until fragrant (30 seconds)—avoid browning it to prevent bitterness.
- Brown the beef: Push veggies to the edges. Add 1.5 lbs (680g) ground beef, breaking it into crumbles with a spoon. Cook until no pink remains (8 minutes). For deeper flavor, let the beef sear undisturbed for 2 minutes to create a caramelized crust. Drain excess fat if desired, but retain 1–2 tbsp for richness.
- Deglaze with wine: Stir in 1/4 cup (60ml) tomato paste, coating the beef and veggies. Cook for 2 minutes to mellow its acidity. Pour in 1 cup (240ml) dry red wine, scraping up browned bits (fond)—this deglazing step adds complexity. Simmer until reduced by half (5 minutes).
- Simmer low and slow: Add 28 oz (800g) crushed tomatoes, 2 cups (480ml) beef broth, 2 tsp dried oregano, and 1 tsp red pepper flakes. Reduce heat to low, partially cover (leave a 1-inch gap), and simmer for 1.5–2 hours, stirring occasionally, until the sauce thickens to coat the back of a spoon.
- Cook the polenta: Bring 4 cups (960ml) water/broth to a rolling boil. Whisking constantly, slowly rain in 1 cup (160g) polenta to prevent clumping. Reduce heat to low and stir frequently with a wooden spoon for 20–25 minutes until creamy. Stir in 2 tbsp butter and 1/2 cup (50g) Parmesan cheese off the heat.
- Serve: Spoon polenta into shallow bowls, top with ragu, and garnish with extra Parmesan and fresh herbs like parsley or basil.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Soaks up extra sauce and adds crunch. Brush baguette slices with garlic butter and broil until golden.
- Roasted Brussels Sprouts: Their caramelized bitterness balances the ragu’s richness. Toss with olive oil and balsamic glaze before roasting.
Drinks
- Chianti: The tannins in this red wine cut through the ragu’s fat.
- Sparkling Water with Lemon: A crisp palate cleanser between bites.
Something Sweet
- Tiramisu: The coffee notes contrast the ragu’s savoriness.
- Panna Cotta: A creamy, vanilla-infused dessert that’s light yet satisfying.
FAQs
- Can I make Beef Ragu in a slow cooker?
Yes! Sauté veggies and beef first for depth, then transfer to a slow cooker with remaining ingredients. Cook on low for 6–8 hours (high for 3–4). Add extra broth (1/2 cup) since slow cookers retain moisture. - Why is my polenta lumpy?
Lumps form if polenta isn’t whisked vigorously when added to boiling liquid. To fix, press through a fine-mesh strainer or blend briefly with an immersion blender. Prevent lumps by raining polenta in slowly while whisking constantly.
Beef Ragu Over Polenta: A Bowl of Comfort That Feels Like a Hug
Recipe Controls
Whip up this hearty Beef Ragu Over Polenta for a comforting, flavor-packed meal. Slow-cooked beef meets creamy polenta—pure comfort in every bite. Try it tonight!
Ingredients
For the Beef Ragu
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1.5 lbs ground beef (680g)
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1 large yellow onion (finely diced)
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2 carrots (finely diced)
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2 celery stalks (finely diced)
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4 garlic cloves (minced)
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1/4 cup tomato paste (60ml)
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1 cup dry red wine (240ml)
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28 oz crushed tomatoes (800g)
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2 cups beef broth (480ml)
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2 tsp dried oregano
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1 tsp red pepper flakes
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Salt and black pepper (to taste)
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2 tbsp olive oil
For the Polenta
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1 cup polenta (160g)
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4 cups water or broth (960ml)
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1/2 cup Parmesan cheese (grated, 50g)
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2 tbsp butter
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Salt (to taste)
Instructions
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Sauté onion, carrot, and celery in 2 tbsp olive oil until softened. Add garlic and cook until fragrant.01
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Brown 1.5 lbs (680g) ground beef, breaking into crumbles. Drain excess fat if needed.02
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Stir in 1/4 cup (60ml) tomato paste, then deglaze with 1 cup (240ml) dry red wine. Simmer until reduced by half.03
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Add 28 oz (800g) crushed tomatoes, 2 cups (480ml) beef broth, 2 tsp dried oregano, and 1 tsp red pepper flakes. Simmer for 1.5–2 hours.04
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For polenta, bring 4 cups (960ml) liquid to a boil, whisk in 1 cup (160g) polenta, and cook until creamy. Stir in 2 tbsp butter and 1/2 cup (50g) Parmesan.05
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Serve ragu over polenta, garnished with Parmesan and herbs.06
