Beef Ragu With Polenta Topping

• 2 tbsp olive oil
• 2 lb ground beef
• 1 None large red onion, peeled, finely chopped
• 1 clove garlic, chopped
• 3 tbsp sun-dried tomato paste
• 2 (13.5 oz) cans chopped tomatoes
• 3/4 cup red wine
• 2 tsp dried oregano
• None None TOPPING
• 13 oz quick-cooking polenta
• 6 oz Parmesan cheese, grated
• 2 tbsp butter
• None None steamed broccoli and carrots, to serve

1. Heat 1 tbsp oil in large Dutch oven. Cook ground beef until browned. Set aside. Add remaining oil and sweat onion and garlic for 5-7 mins, until softened. Return ground beef to pan along with tomato paste, chopped tomatoes, red wine and oregano. Season. Bring to a boil then reduce heat and simmer gently for 20-30 mins.
2. Meanwhile, for the topping, bring 6 cups water and 1/2 tsp salt to a boil. Gradually whisk in polenta then reduce heat to low and cook for 1 min, until thick. Add 5 oz Parmesan and butter. Spread over a lightly oiled large baking dish and let cool. Cut into 1 1/2 inch rounds.
3. Preheat oven to 400u0b0F. Arrange polenta rounds around edge of beef, overlapping slightly. Sprinkle with remaining cheese and bake for 20-30 mins. Season. Serve with broccoli and carrots.

olive oil, ground beef, red onion, clove garlic, tomato paste, tomatoes, red wine, oregano, topping, polenta, parmesan cheese, butter, broccoli

Taken from recipes-plus.com/api/v2.0/recipes/28992 (may not work)