Beef + Mushroom Ragu over Fried Polenta
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Simply Scratch · by Laurie McNamara

Beef + Mushroom Ragu over Fried Polenta

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 68%
CARBS 31G24% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER7G TOTAL SUGAR
FAT 25G45% OF CAL
10G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This hearty beef and mushroom ragu is a robust, herbaceous sauce served over crispy fried polenta. It's rich and satisfying with layers of flavor from tomatoes, mushrooms, and Italian seasonings. Serve it as a rustic dinner main.

mainitalianbeefgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup low-sodium chicken broth
  • 1 cup grits
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarse freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 cup diced yellow onion
  • 5 cloves fresh garlic (minced)
  • 2 pounds ground beef (I use a combination of 1 lb. chuck and sirloin each)
  • 2 teaspoons Italian seasoning
  • 28 ounces canned whole San Marzano tomatoes (pulsed in a food processor until slightly chunky)
  • 8 ounces canned tomato sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 8 ounces sliced mushrooms
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil (plus more for serving)
  • 6 tablespoons Parmesan cheese (for serving)
  • red pepper flakes (for serving (optional))
PREP
20M
SODIUM
1188MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.