Ragu Against the Machine
Slow-Simmered Garlic Tomato Beef Ragù over Creamy Polenta
1 hour 45 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This Italian-inspired comfort classic pairs a robust, garlic-forward beef ragù with a cloud of creamy polenta. You’ll learn the secret to coaxing deep flavor from simple ingredients through slow simmering and roasted garlic alchemy.
Equipment needed
- Dutch oven
- whisk
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Slice the tops off both garlic bulbs to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 40 minutes until soft and caramelized.
- 02While the garlic roasts, heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté for 7 minutes until vegetables are very soft and translucent.
- 03Increase the heat to medium-high, add ground beef, and cook, breaking up with a spoon, until browned and no longer pink, about 5 minutes.
- 04Stir in the tomato paste and cook for 2 minutes, stirring constantly, until deep red.
- 05Pour in the red wine, scraping up any browned bits stuck to the pot. Simmer for 2 minutes to reduce slightly.
- 06Add chopped tomatoes, beef broth, oregano, bay leaf, and 1 teaspoon kosher salt. Squeeze the roasted garlic cloves from their skins and add to the pot. Stir well to combine.
- 07Bring to a gentle simmer, cover partially, and cook on low heat for 45 minutes, stirring occasionally. Discard bay leaf.
- 08While the ragù simmers, prepare the polenta: In a medium saucepan, bring milk, water, and 1/4 teaspoon kosher salt to a simmer over medium heat.
- 09Gradually pour in the cornmeal, whisking constantly to prevent lumps. Reduce heat to low and cook, stirring often, until polenta is thick and creamy, about 25-30 minutes.
- 10Stir in butter and half the grated Parmesan into the finished polenta. Taste and adjust seasoning if needed.
- 11To serve, spoon hot polenta into bowls, ladle the beef ragù on top, and finish with remaining Parmesan and torn basil leaves.
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