Braised Beef Ragu with Creamy Mascarpone Polenta

Don’t be intimidated by the time commitment of this recipe – it may be long, but the result is way worth it, and sure to make your Nonna proud. This is the kind of recipe you put on in the early afternoon on a slow Sunday and let it simmer away as you enjoy your day at home. Any leftover ragu can be frozen and saved for quick and easy weeknight meals.

Prep Time: 15 minutes Total Time: 4 hours 30 minutes
Serves
4 to 6

Ingredients

Braised Beef Ragu:
  • 2 lb beef chuck or blade roast, fat trimmed and cut into 4 large pieces
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp olive oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 cup dry red wine
  • 1 jar Wild Rosemary Marinara
  • 3 cups beef broth
  • Parmesan rind (optional)
Creamy Mascarpone Polenta:
  • 3 cups water
  • 2 cups milk
  • 1 cup medium grind yellow cornmeal
  • 1 tsp kosher salt
  • 2 tbsp butter
  • 3/4 cup mascarpone cheese
  • 1/2 cup grated Parmesan cheese
Plating:
  • 1 tbsp chopped fresh parsley
  • 2 tsp fresh lemon zest

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Prep Time: 15 minutes Total Time: 4 hours 30 minutes
Instructions:
Braised Beef Ragu:
  1. Season beef all over with salt and pepper. Heat oil in large high-sided skillet or Dutch oven. Sear beef for 3 to 5 minutes per side; or until evenly browed all over. Remove from skillet or Dutch oven; set aside.
  2. Add onion, carrots, celery, and garlic to skillet or Dutch oven. Cook, stirring occasionally for 5 to 7 minutes, or until softened. Stir in tomato paste and cook for 1 minute. Add wine, and cook, scraping up browned bits. Add Wild Rosemary Marinara and beef broth; bring to a boil.
  3. Return beef to skillet and reduce to simmer; add Parmesan rind if you’re got some kicking around in the fridge. Cover and cook on low for 3 - 3 ½ hours, or until beef is very tender and comes apart easily with fork.
  4. Remove beef from braising liquid and tear apart into smaller pieces using two forks. Return to braising liquid and simmer for 15 to 20 minutes or until thickened and saucy.
Creamy Mascarpone Polenta:
  1. Meanwhile, add water, milk and butter to pot set over medium-low heat; bring to a gentle simmer; stirring often.
  2. Whisk in cornmeal and salt; and reduce heat to low. It’s important to keep continuously whisking as you add the polenta to achieve a super smooth consistency. Cook, whisking frequently, for 25 to 30 minutes, or until cornmeal is tender and creamy. Add a splash of water as it cooks if it’s looking too thick.
  3. Stir in mascarpone and Parmesan cheese until smooth and fully incorporated.
Plating:
  1. Spoon polenta over serving plates. Top evenly with Braised Beef Ragu.
  2. Sprinkle parsley and lemon zest evenly over plates before digging in!
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