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Beef ragu with creamy polenta

Servings: 3
Calories: 305
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Ingredients  

  • 2 tsp Extra virgin olive oil 0.3oz
  • 9 oz Ground beef, extra lean
  • 1 tbsp Garlic, minced 0.3oz
  • 1 ½ cups White onion, chopped 8.5oz
  • 1 14.5oz can Tomatoes, diced, no salt added 14.5oz
  • 2 dashes Black pepper
  • ½ cup Cornmeal, whole-grain 2.2oz
  • 2 tsp Unsalted butter 0.3oz

Steps 

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the beef and cook, stirring occasionally, for 4 to 5 minutes until browned. Add garlic and onion stirring for 1 minute until fragrant.
  3. Add the tomatoes and season with black pepper. Bring to a boil and then reduce the heat and simmer until thick, for about 5 minutes.
  4. In a medium saucepan, bring 2 cups of water to a boil. Slowly whisk in the cornmeal to ensure no clumping. Reduce heat, cover and simmer, stirring occasionally until thickened, about 10 to 15 minutes. Remove from heat, stir in the butter.
  5. Divide the creamy polenta between three serving bowls and top each bowl with beef ragu. Serve.

Notes

Nutrition Facts
Calories 305
Total Fat 11 g
– Saturated Fat 4.1 g
Cholesterol 60 mg
Sodium 87 mg
Total Carbohydrate 30.8 g
– Dietary Fiber 5.8 g
– Total Sugars 8.2 g
— Added Sugars 0 g
Protein 22.5 g
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