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Categories:
olive oil ground beef red onion clove garlic tomato paste tomatoes red wine oregano topping polenta Parmesan cheese butter broccoli
Viewed: 58 - Published at: 5 years agoIngredients
- 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
Method
- 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°F. 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.
