Skillet Beef and Tomato Ragù with Soft Polenta
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- 28 ouncecanned whole tomatoes (San Marzano preferred)
- 2 tablespoontomato paste
- 1 cupwhole milk
- ¾ cuppolenta
- 3 cupvegetable broth
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- 1bay leaf
- 2 tablespoonbutter
- ½ cupparmesan cheese (grated)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon as it cooks, until browned (about 5–6 minutes). Season lightly with salt and pepper, then transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the pan. Add the diced onion and cook for 3–4 minutes, stirring, until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the tomato paste and stir constantly for 1 minute to deepen the flavor. Pour in the canned tomatoes with their juices, breaking them up with the spoon. Return the beef to the pan.
- 04
Add the oregano and bay leaf. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the sauce is rich and slightly thickened. Season to taste with salt and pepper. Remove the bay leaf.
- 05
While the ragù simmers, bring the vegetable broth and 1 teaspoon salt to a boil in a separate saucepan. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to medium-low and cook for 8–10 minutes, stirring frequently, until creamy and thick.
- 06
Stir the butter and milk into the polenta until smooth and velvety. Fold in the parmesan cheese.
- 07
Divide the warm polenta among bowls. Spoon the beef and tomato ragù over the top. Serve immediately.
Spice Tips
For warmth, stir in 1/4 teaspoon red pepper flakes with the oregano. A pinch of smoked paprika adds subtle depth. A small handful of fresh basil, torn and scattered over the polenta just before serving, brightens the dish.
Make the ragù up to 2 days ahead; reheat gently before serving. For a dairy-free version, substitute the milk and butter with olive oil and the polenta will still be creamy.