Polenta with Ragù

Ingredients

• 200 g Instant Polenta
• 750 ml Water
• 1 TL Salt
• 300 g Ground Beef
• 1 EL Olive Oil
• 1 Onion, finely diced
• 1 Garlic clove, minced
• 400 g Tomato Passata
• 125 ml Red Wine (optional)
• 1/2 TL Dried Oregano
• 50 g Parmesan, freshly grated
• 30 g Butter
• nach Geschmack Black Pepper

Instructions

1. For the ragù, heat the olive oil in a pot over medium heat. Brown the ground beef until crumbly and well-cooked.
2. Add the onion and garlic and sauté for about 5 minutes until softened and fragrant. Deglaze with red wine (if using) and let it reduce completely.
3. Add the tomato passata, oregano, salt, and pepper. Mix well, bring to a boil, then reduce heat and simmer the ragù, covered, for at least 30 minutes, or longer for more flavor.
4. While the ragù is simmering, bring the salted water for the polenta to a boil in a separate pot. Slowly pour in the polenta in a thin stream, stirring constantly to avoid lumps.
5. Simmer the polenta over low heat, stirring regularly, for about 5-7 minutes until it is creamy and pulls away from the bottom of the pot. Stir in the butter.
6. Spoon the creamy polenta onto plates, generously top with the ragù, and sprinkle with freshly grated Parmesan.

Nutrition