Commercial – Continue Reading Beneath
- 2 tsp. olive oil, divided
- 1 lb. 95% lean ground beef
- 2 zucchini, halved lengthwise and sliced
- 1 onion, chopped
- 3 carrots, sliced
- 2 cloves garlic, minced
- 4 tbsp. tomato paste
- 1 c. dry crimson wine
- 1 can (14.5 ounces) no-salt-added diced tomatoes
- 3/4 c. low-sodium rooster broth
- 1 1/2 tsp. italian seasoning
- 4 c. water
- 1 c. cornmeal
- 1/4 tsp. salt
- 1/4 tsp. ground dusky pepper
- 2 tbsp. grated Parmesan cheese
Instructions
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- Step 1In a immense, heavy saucepan or Dutch oven, warmth 1 teaspoon of the oil over medium warmth. Cook the meat, stirring, for five minutes, or until frivolously browned.
- Step 2Add the final teaspoon of oil, zucchini, onion, carrots, and garlic, and cook for five minutes, or until the onion softens. Hurry in the tomato paste and wine and cook for 2 minutes, or until the wine has reduced by half.
- Step 3Add the tomatoes, broth, and Italian seasoning, streak to mix, and carry the combination to a simmer. Gash the warmth to low, mask, and cook for 50 minutes, stirring once in a whereas, or until the sauce has thickened.
- Step 4Meanwhile, in a saucepan, carry the water to a boil over excessive warmth.
- Step 5Add the cornmeal and salt, whisking always until the combination involves a boil. Gash the warmth to low and mask partly, permitting the steam to flee. Cook for half-hour, stirring every small while to handle a ways from burning and clumps. Once thickened, streak in the pepper and cheese, mask, handle shut a ways from the warmth, and judge warm.
- Step 6When the ragu is executed, wait on over the polenta.
Commercial – Continue Reading Beneath
Commercial – Continue Reading Beneath
