Beef Ragu With Polenta Topping - cooking recipe

Ingredients

2 tbsp olive oil
2 lb ground beef
1 None large red onion, peeled, finely chopped
1 clove garlic, chopped
3 tbsp sun-dried tomato paste
2 (13.5 oz) cans chopped tomatoes
3/4 cup red wine
2 tsp dried oregano
None None TOPPING
13 oz quick-cooking polenta
6 oz Parmesan cheese, grated
2 tbsp butter
None None steamed broccoli and carrots, to serve

Preparation

Heat 1 tbsp oil in large Dutch oven. Cook ground beef until browned. Set aside. Add remaining oil and sweat onion and garlic for 5-7 mins, until softened. Return ground beef to pan along with tomato paste, chopped tomatoes, red wine and oregano. Season. Bring to a boil then reduce heat and simmer gently for 20-30 mins.
Meanwhile, for the topping, bring 6 cups water and 1/2 tsp salt to a boil. Gradually whisk in polenta then reduce heat to low and cook for 1 min, until thick. Add 5 oz Parmesan and butter. Spread over a lightly oiled large baking dish and let cool. Cut into 1 1/2 inch rounds.
Preheat oven to 400\u00b0F. Arrange polenta rounds around edge of beef, overlapping slightly. Sprinkle with remaining cheese and bake for 20-30 mins. Season. Serve with broccoli and carrots.