Polenta with Ground Beef Ragout
Sliced polenta on the bottom and a spoonful of pesto or olive tapenade on top add a gourmet angle to this slow-simmered beef recipe.
Ingredients
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1 pound lean ground beef
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1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
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3 medium carrots, cut into 1/2-inch-thick slices
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2 medium onions, cut into thin wedges
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1 large red sweet pepper, cut into 1-inch pieces
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1/2 cup beef broth
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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6 cloves garlic, minced
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1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
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1 16-ounce tube refrigerated cooked polenta
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6 tablespoons purchased pesto or olive tapenade
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Fresh basil sprigs (optional)
Directions
1.
In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
2.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3.
If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
4.
Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.
Nutrition information
Calories 388, Total Fat 20 g, Saturated Fat 4 g, Cholesterol 50 mg, Sodium 773 mg, Carbohydrate 30 g, Fiber 5 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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