Beef and Portobello Ragu with Polenta

By Giant Eagle

Serves: 4
Prep Time: 20 min.
Cook Time: 40 min.


Peel and small dice the carrots, onion, and celery. Chop the garlic and thyme. Cut the portobella mushrooms into ½-inch dice. Roughly chop the parsley.

Heat a large pot over medium-high heat. Once hot, add olive oil and ground beef. Cook, stirring occasionally, until cooked through, about 3 minutes.* Add the diced onions and cook another 2 minutes. Add celery, carrots, chopped garlic, mushrooms, and thyme. Cook, stirring occasionally, until the mushrooms have softened, about 2 minutes. Add the crushed tomatoes, bring to a boil then reduce the heat to low and simmer slowly for about 30 minutes. Adjust the seasoning with a pinch of salt and pepper.

While the ragu is cooking, bring 6 cups of water to a boil. Whisk in the polenta and ½ teaspoon of kosher salt. Return to a boil, whisking. Reduce the heat to low and cook, stirring occasionally for about 30 minutes. Add more water if necessary, to maintain a thick but flowing consistency. Stir in ½ cup shredded Parmesan.

Serve the ragu with the polenta and garnish with remaining shredded Parmesan, chopped parsley, and remaining fresh ground black pepper.

*For food safety, cook ground beef to an internal temperature of 160°F.

Approximate Nutritional Information (Per serving):

Calories 640, Fat 21g, Sat Fat 8g, Trans Fat 0g, Cholesterol 90mg, Sodium 1100mg, Total Carbohydrate 68g, Fiber 12g, Sugars 12g, Protein 42g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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