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Print this Recipe    Beef Ragout

Italian Polenta with Beef and Sausage Ragout

2 Tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
1/4 tsp hot pepper flakes (optional)
1 1/4 pounds lean ground beef
1/2 pound lean Italian sausages (hot or mild) casings removed
4 cups sliced mushrooms
2 cans - 28 oz. pureed plum tomatoes
salt and pepper to taste

In a large skillet, heat oil over medium heat; cook onions, garlic
and hot pepper flakes for 5 minutes or until transparent and
softened.

Add ground beef and sausages and cook over medium heat for 7 minutes
or until browned; break up chunks with the back of a spoon. Drain
off fat. Add mushrooms and cook for 5 minutes. Add tomatoes and
bring to a boil; reduce heat and simmer for 30 minutes or more
until sauce has thickened. Season with salt and pepper.


7 cups water
2 tsp. Salt
1/2 tsp. Salt
2 cups yellow cornmeal
1/4 cup butter

1 cup freshly grated Parmesan cheese
1/4 cup fresh chopped Italian parsley

Bring water, salt and pepper to a boil in a large pot; slowly and
gradually whisk in cornmeal until evenly thickened. Reduce heat
too low; cook - stirring continually with now a wooden spoon, for
about 30 minutes. When ready, polenta should be thick enough to
mound on a spoon, and smooth and soft. Stir in butter.

To serve, spoon polenta into individual bowls and top with ragout.

Top with Parmesan cheese and sprinkle with parsley. Keep your
polenta recipe simple and true to Italian cuisine!

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