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Crockpot Braised Beef Ragu with Polenta! Browned meat with canned tomatoes and flavored with red wine, bay leaves, and pinches of basil and oregano.
For the braised beef ragu
2 tablespoons olive oil
3 lbs. beef rump roast or round roast
half a yellow or white onion, minced
3 cloves garlic, minced
2 28-ounce cans San Marzano whole tomatoes (see notes)
1/2 cup red wine
3 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
2 teaspoons salt
black pepper to taste
For the polenta
6 cups water
1-2 teaspoons salt
1 3/4 cup yellow cornmeal
3 tablespoons butter
- Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
- Visit Crockpot Braised Beef Ragu with Polenta @ pinchofyum.com for full instructions.
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Originally posted 2017-12-15 13:53:51.