Crockpot Braised Beef Ragu with Polenta Recipe

Crockpot Braised Beef Ragu with Polenta! Browned meat with canned tomatoes and flavored with red wine, bay leaves, and pinches of basil and oregano.

Yield: 10


For the braised beef ragu
2 tablespoons olive oil
3 lbs. beef rump roast or round roast
half a yellow or white onion, minced
3 cloves garlic, minced
2 28-ounce cans San Marzano whole tomatoes (see notes)
1/2 cup red wine
3 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
2 teaspoons salt
black pepper to taste

For the polenta
6 cups water
1-2 teaspoons salt
1 3/4 cup yellow cornmeal
3 tablespoons butter


  1. Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
  2. Visit Crockpot Braised Beef Ragu with Polenta @ for full instructions.

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