Beef Veal: Beef Ragout by Recipe Cottage

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	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!