Slow-Simmered Beef Ragu with Polenta and Fresh Rosemary

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Rich and hearty beef ragu slowly simmered with tomatoes and herbs, served over creamy polenta infused with fresh rosemary. This Italian recipe, ready in about 160 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 sprig fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cornmeal (polenta)
• 4 cups water
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides, about 5-6 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 diced medium onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup dry red wine and scrape the bottom of the pot to deglaze, simmer for 3 minutes.
5. Step 5: Return the browned beef to the pot. Add 1 can (14 oz) crushed tomatoes, 1 cup beef broth, 1 sprig fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 2 hours until the beef is tender and sauce thickens.
7. Step 7: Meanwhile, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup cornmeal. Reduce heat to low and cook, stirring frequently for 20 minutes until thick and creamy.
8. Step 8: Remove polenta from heat and stir in 2 tbsp unsalted butter and 1/4 cup grated Parmesan cheese until melted and smooth.
9. Step 9: Remove rosemary sprig from ragu. Serve the beef ragu ladled over warm polenta.