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Ground Beef and Mushroom Ragu with Creamy Polenta

This comforting Ground Beef and Mushroom Ragu with Creamy Polenta is quick to make and perfect for busy nights. It's rich, hearty, and absolutely satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Ragu
  • 1 pound ground beef Can substitute with ground turkey or chicken.
  • 8 ounces mushrooms, diced Button or cremini mushrooms work well.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 14 ounces crushed tomatoes, canned
  • 0.5 cup beef broth Can substitute with red wine.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • splash olive oil For sautéing.
For the Creamy Polenta
  • 1 cup quick-cooking polenta
  • 4 cups water or broth
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt to taste

Method
 

Cooking the Ragu
  1. Heat a splash of olive oil in a large skillet over medium heat.
  2. Add the chopped onions and diced mushrooms. Sauté until the onions are translucent and the mushrooms have released their moisture—about 5-7 minutes.
  3. Push the veggie mix to the side and add the ground beef. Cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
  4. Stir in the minced garlic, oregano, basil, and season with salt and pepper. Let it cook for another minute.
  5. Pour in the crushed tomatoes and beef broth (or wine). Stir well and bring to a slight simmer. Cover and simmer for 20-25 minutes.
Making the Polenta
  1. In a medium pot, bring water or broth to a boil. Slowly whisk in the polenta.
  2. Reduce the heat to low and stir for about 3-5 minutes until it thickens. Incorporate the butter and Parmesan, adding salt to taste.
Serving
  1. Plate a generous mound of polenta on each plate, then top with the ground beef and mushroom ragu. Garnish with fresh herbs or additional Parmesan if desired.

Notes

For picky eaters, finely blend the mushrooms to incorporate into the ragu. This dish can be made with either wine or broth. If polenta clumps, whisk in more liquid for a creamy texture. Store leftovers in an airtight container in the fridge for up to 3 days.