Creamy Polenta with Beef Ragu Recipe kara1515

Ingredients

• 6 cups water
• 2 tsp salt
• 1 3/4 cup yellow cornmeal
• 3 tbsp butter
• 1 tbsp dried basil
• 1 cup parmigiano cheese plus more for sprinkling
• 2 tbsp truffle oil (optional)
• 1/4 cup olive oil
• 1 yellow onion
• finely chopped
• 2 carrots
• finely chopped
• 1 clove garlic
• minced
• 1 tsp dried sage
• 1 1/5 lb ground beef
• 1/2 cup dry red wine
• 1 bay leaf
• 1 can diced tomatoes

Instructions

1. Bring the water to a boil.
2. Add the salt and gradually whisk in the cornmeal.
3. Reduce the heat to low and cook stirring often about 15 minutes or until the polenta becomes thick.
4. Remove from the heat.
5. Stir in the butter, cheese, basil, and truffle oil.
6. Set aside and keep warm.
7. In a saucepan over medium heat, heat the olive oil.
8. Add the onion, carrots, and garlic, and saute until softened about 10 minutes.
9. Add the sage and beef, breaking up the beef with a wooden spoon.
10. Raise the heat to high and cook until meat is browned about 5 minutes.
11. Season with salt and pepper.
12. Add the wine and cook until liquid has evaporated about 3 minutes.
13. Stir in 1.5 cup cold water and the bay leaf.
14. Bring to a boil, then reduce the heat to low, partially cover, and simmer for about 30 minutes.
15. Season again with salt and pepper.
16. Stir in the tomatoes and simmer on low partially covered for another 30 minutes.
17. Season again if needed.
18. Serve ragu over the polenta and sprinkle with parmigiano cheese.
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