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Northern Italian · Dinner

Creamy polenta with beef ragù

Slow-braised red-wine beef ragù spooned over loose Northern Italian polenta finished with butter and Parmigiano.

About 4 hr 25 minTotal
About 4 hr 10 minActive
$$Cost
AdvancedDifficulty
Makes 8 servings
Flowing yellow polenta topped with coarse tender beef ragù, tomato, herbs, and Parmigiano-Reggiano.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 3 pounds boneless beef chuck, cut into 3-inch pieces
  • 2 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery ribs, finely diced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 28-ounce can whole peeled tomatoes, crushed by hand
  • 2 cups low-sodium beef stock
  • 2 rosemary sprigs
  • 2 bay leaves
  • 7 cups water
  • 1 1/2 cups coarse stone-ground polenta
  • 5 tablespoons unsalted butter
  • 1 cup finely grated Parmigiano-Reggiano, plus more to serve

Instructions

  1. Heat oven to 325°F. Season beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown in oil in a in uncrowded batches until deeply crusted, then reserve.

  2. Cook onion, carrots, and celery in the same pot until soft and golden, 10 minutes. Add garlic and tomato paste and cook until brick red, 2 minutes. Add wine, scrape the fond, and reduce by two-thirds.

  3. Add tomatoes, stock, rosemary, bay, and beef with its juices. Cover and braise in the oven until beef is fork-tender, 2 1/2 to 3 hours. Shred coarsely, discard herbs, and simmer uncovered until the sauce coats the meat; season with 1/2 teaspoon salt and remaining pepper.

  4. During the final hour, bring water and remaining 1/2 teaspoon salt to a boil. Rain in polenta while whisking. Lower to the gentlest simmer and cook 40 to 50 minutes, stirring frequently and scraping the bottom, until grains are tender and no longer gritty.

  5. Remove polenta from heat and stir in butter and Parmigiano, loosening with hot water until it flows. Spoon immediately into warm bowls, top with beef ragù, and pass extra cheese.

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