Creamy Italian Beef Ragù with Parmesan Polenta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A slow-simmered Italian ragù made from beef chuck, served over creamy Parmesan polenta for a hearty comfort dish. This Italian-inspired beef recipe, ready in about 160 minutes, pairs beef chuck, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck
• 3 tbsp olive oil
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 1 medium, finely diced onion
• 3, minced garlic cloves
• 28 oz can crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 8 minutes, then remove and set aside.
2. Step 2: To the same pot, add 1 medium diced carrot, 1 diced celery stalk, and 1 diced onion. Sauté for 5-6 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup dry red wine, scraping the bottom to deglaze, and simmer until reduced by half, about 5 minutes.
4. Step 4: Return beef to the pot and add 28 oz crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, 1 tsp dried basil, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well, bring to a boil, then reduce to low heat.
5. Step 5: Cover and simmer gently for 2 hours, stirring occasionally until beef is tender and sauce is thickened.
6. Step 6: Meanwhile, bring 4 cups water to a boil in a separate pot. Slowly whisk in 1 cup polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 20 minutes until thickened, stirring frequently.
7. Step 7: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until creamy.
8. Step 8: Serve the ragù ladled over the Parmesan polenta, garnished with extra Parmesan if desired.