Five Ingredient Beef Ragu with Creamy Polenta

This beef ragu is the perfect quick, weeknight dinner. It takes only five ingredients to make and tastes amazing served over creamy, cheesy polenta. There's no better winter meal!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 625kcal

Author Amy Fulwood

Ingredients

1 tablespoon Vegetable Oil
Salt and Pepper

For the Beef Ragu

1 Onion chopped
2 cloves Garlic crushed
500 g Beef Mince
2 400g tins Chopped Tomatoes
2 teaspoon Marmite (if you don't have marmite then you could use some concentrated beef stock)

For the Polenta

400g Fine/Quick Cook Polenta
1 litre Milk
1 litre Chicken/Vegetable Stock
60 g Cheddar Cheese grated
60 g Unsalted Butter

UK Measures - US Measures

Instructions

Heat the vegetable oil over a medium heat and add the onion. Sweat for a few minutes until beginning to soften then add the garlic and cook for a couple more minutes.
Tip in the beef mince and make sure it's all broken up. Once the mince is completely browned pour in the chopped tomatoes and the marmite or stock concentrate. Bring to a boil and simmer for 10 minutes while you make the polenta.

To Make the Polenta

Put the milk and chicken stock in a pan over a medium-high heat and bring to the boil. Once it's starting to simmer add the polenta and whisk quickly to avoid lumps. Turn the heat down and leave to cook for 5 minutes.
Add the cheese and butter and stir through until melted. Serve topped with the ragu.

Nutrition