Low-Simmer Beef and Mushroom Ragu over Polenta

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A slow-simmered beef and mushroom ragu cooked gently at low heat to develop rich flavors, served atop creamy polenta for a comforting meal. This Italian-inspired low-carb recipe, ready in about 95 minutes, pairs ground beef, cremini mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 1 lb ground beef
• 8 oz, sliced cremini mushrooms
• 1 medium, finely chopped yellow onion
• 1 medium, finely diced carrot
• 3 minced garlic cloves
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup polenta
• 4 cups water
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add 1 medium chopped yellow onion and 1 medium diced carrot, cook for 6 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, sauté for 5 minutes over medium-low heat until mushrooms release moisture and soften.
3. Step 3: Add 1 lb ground beef, breaking it apart. Cook on medium-low heat for 8 minutes, stirring occasionally until browned but not dry.
4. Step 4: Stir in 2 tbsp tomato paste, 1 can (14 oz) crushed tomatoes, 1 cup beef broth, 1 tsp dried rosemary, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a low simmer, then reduce heat to the lowest setting and cook uncovered for 45 minutes, stirring occasionally, until thickened.
5. Step 5: Meanwhile, bring 4 cups water to a boil in a medium pot. Slowly whisk in 1 cup polenta, reduce heat to low, and cook for 20 minutes, stirring frequently to prevent lumps.
6. Step 6: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until creamy.
7. Step 7: Serve the beef and mushroom ragu spooned over the creamy polenta.