Introduction

Oh, friends, does anything say “cozy Sunday dinner” quite like a rich, savory braised beef ragu? I’m talking about a dish that fills your home with the most incredible aromas, a dish that just melts in your mouth and warms you from the inside out. This Italian Braised Beef Ragu with Parmesan Polenta is exactly that. It’s the kind of meal that conjures up memories of family gatherings, comforting hugs, and pure, unadulterated deliciousness. And the best part? It’s surprisingly simple to make, even if you’re new to braising!

Why You’ll Love This Recipe

Fast (Prep-wise!): While it braises for a while, the active prep time is super quick.
Easy: Minimal fuss, maximum flavor. It’s mostly hands-off cooking.
Giftable: Make a big batch and portion it out for friends or neighbors – they’ll be eternally grateful!
Crowd-Pleasing: Seriously, who doesn’t love tender beef in a rich tomato sauce served over creamy polenta? It’s a winner every single time.

Ingredients

Gathering your ingredients is the first step to comfort! Here’s what you’ll need:

For the Italian Braised Beef Ragu:

2.5 to 3 lb. Beef Roast (such as chuck): Chuck roast is perfect here because it breaks down beautifully when braised, becoming incredibly tender.
1 to 2 Tablespoon Olive Oil: Just enough to get things started and give your roast a lovely sear.
1 to 2 teaspoons Salt: Seasoning is key, my friends!
1 teaspoon Pepper: Freshly ground is always best.
5 Garlic Cloves (minced): Because garlic makes everything better, right?
1 large Onion (diced): It adds a wonderful sweetness and depth.
1 Carrot (diced): Another flavor booster that softens beautifully.
1 (28-ounce) can San Marzano Tomatoes (pureed in blender): These are the gold standard for Italian cooking – they have a lovely sweetness and lower acidity.
1/4 cup Tomato Paste: This little powerhouse adds incredible richness and that classic tomato flavor.
1/2 cup Beef Broth: To help create that luscious sauce.
8 Fresh Basil Leaves (chopped): The perfect aromatic herb to finish it off.
1 teaspoon Red Chili Flakes: Just a hint of warmth to balance the richness. You can adjust this to your spice preference!

For the Creamy Parmesan Polenta:

8 Tablespoons Salted Butter (divided): Yes, that much! It makes the polenta wonderfully rich and creamy.
1 small Onion (minced): A little onion magic for the polenta base.
1 teaspoon Salt: To season the polenta as it cooks.
2 cups Whole Milk: For ultimate creaminess.
4 cups Water or Beef Broth: You can use either, or a mix, for your liquid base.
1 1/2 cups Polenta (corn grits): Make sure you’re using polenta, not instant grits, for the best texture.
1 cup Parmesan Cheese: Because it’s Parmesan polenta, after all! Grate it fresh for the best flavor.

For Garnish:

Fresh Basil: A few leaves for a pop of color and fresh flavor.
Parmesan Cheese: Because you can never have too much!

How to Make It

Alright, let’s get cooking! Don your apron, put on some good music, and let’s create some magic.

Preheat Your Oven: First things first, get your oven preheating to 300°F (150°C). This low and slow method is key to tender beef.
Season the Beef: Pat your beef roast dry with paper towels. Generously season it all over with salt and pepper. Don’t be shy with the seasoning!
Sear the Roast: Heat the olive oil in a large Dutch oven or any oven-safe pot over medium-high heat. Once it’s shimmering, carefully place the seasoned beef roast in the pot. Sear it on all sides until it has a beautiful, deep brown crust. This step adds so much flavor! Remove the beef from the pot and set it aside on a plate.
Sauté the Veggies: Lower the heat slightly if needed. Add the diced onion and carrot to the same pot (don’t worry about those browned bits – they’re flavor gold!). Cook them, stirring occasionally, until they’ve softened up, which should take about 5-7 minutes.
Add the Garlic: Toss in your minced garlic and cook for just 1 minute more until you can smell its wonderful fragrance. We don’t want to burn the garlic!
Tomato Paste Power: Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly. This helps to deepen its flavor.
Build the Sauce: Pour in the pureed San Marzano tomatoes and the beef broth. Bring the mixture to a gentle simmer, and while you’re at it, scrape up any delicious browned bits stuck to the bottom of the pot – this is where a lot of the flavor lives!
Return the Beef: Gently place the seared beef roast back into the pot, nestled in the sauce. Add the chopped fresh basil and red chili flakes. The liquid should come about halfway up the sides of the roast. If it seems a bit low, you can add a splash more beef broth or water.
Braise Away! Cover your Dutch oven tightly with its lid and carefully transfer it to your preheated oven. Let it braise for 3 to 4 hours. You’ll know it’s ready when the beef is super tender and practically falls apart when you poke it with a fork.
Shred the Beef: Once it’s fork-tender, carefully remove the beef from the pot and place it on a cutting board. Using two forks, shred or chop the beef into bite-sized pieces. Then, return the shredded beef back into the sauce in the Dutch oven and give it a good stir to combine.
Polenta Time! While the beef is braising (or just before you’re ready to serve), let’s make that heavenly polenta. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add the minced onion and cook until it’s soft and translucent, about 3-4 minutes.
Liquid Gold: Add the milk, water or beef broth, and the salt to the saucepan. Bring the liquid to a gentle simmer.
Whisk it In: Slowly, and I mean slowly, whisk in the polenta, a little at a time, while stirring constantly. This is the trick to avoiding lumps and getting that super smooth texture.
Creamy Perfection: Reduce the heat to low and continue to cook, stirring frequently (this is important to prevent sticking!), until the polenta is thick and wonderfully creamy. This usually takes about 20-25 minutes.
The Grand Finale: Stir in the remaining 4 tablespoons of butter and the grated Parmesan cheese until they’re completely melted and incorporated. Oh, the creamy, cheesy goodness!
Serve it Up! Spoon a generous portion of the creamy Parmesan Polenta into bowls. Top it off with a heaping serving of your amazing Italian Braised Beef Ragu.
Garnish and Enjoy: Finish with a sprinkle of fresh basil and an extra dusting of Parmesan cheese, if you like. Now, sit back, relax, and savor every single bite!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own culinary creativity!

Beef Swap: If you can’t find chuck roast, a beef shoulder roast or even pork shoulder would work beautifully here.
Veggie Boost: Feel free to add a diced celery stalk along with the onion and carrot for even more aromatic depth. Mushrooms are also a delicious addition!
Herb Heaven: If you don’t have fresh basil, a teaspoon of dried basil stirred in with the tomatoes is a good substitute. A sprig of fresh rosemary or thyme added during the braising process would also be lovely.
Spice Level: Adjust the red chili flakes to your liking. For a milder version, omit them. For more heat, add a pinch more!
Polenta Liquids: While milk and water are classic, using all beef broth for the polenta will give it an even richer flavor.
Cheesy Polenta: Feel free to experiment with other hard cheeses like Pecorino Romano for a different flavor profile.

Tips for Success

A few little pointers to make sure your ragu and polenta are absolutely perfect every time!

Don’t Skip the Sear: Searing the beef is crucial for developing those deep, rich flavors. Get a good, dark crust on all sides!
Low and Slow is Key: Resist the urge to crank up the oven temperature. The low heat allows the tough connective tissues in the beef to break down slowly, resulting in that melt-in-your-mouth tenderness.
Stir the Polenta: Polenta can be a bit finicky and prone to sticking or lumping. Stirring frequently is your best friend here.
Prep Ahead: The ragu can be made a day or two in advance. In fact, I think it tastes even better the next day as the flavors meld. Just reheat gently on the stovetop or in the oven.
Check Liquid Levels: If your ragu seems to be drying out during the long braise, don’t hesitate to add a little more beef broth or water.

How to Store It

Leftovers are a good thing, especially with this dish!

Refrigerator: Once cooled, store the ragu and polenta separately in airtight containers in the refrigerator for up to 3-4 days.
Freezing: Both the ragu and the polenta freeze beautifully. Store them in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently.
Reheating: Gently reheat the ragu on the stovetop over low heat, adding a splash of broth or water if needed. Reheat the polenta on the stovetop with a little extra milk or water, stirring until creamy, or gently microwave.

FAQs

Got questions? I’ve got answers!

Q: Can I make this in a slow cooker or Instant Pot?

A: Absolutely! You can sear the beef and sauté the veggies on the stovetop as directed, then transfer everything to a slow cooker or Instant Pot and cook on low for 6-8 hours (slow cooker) or on high pressure for 60-75 minutes (Instant Pot), followed by a natural release. The polenta is best made fresh on the stovetop.

Q: My ragu is a bit thin. How can I thicken it?

A: If your ragu is thinner than you’d like, you can simmer it uncovered on the stovetop for a bit to reduce and thicken it. Alternatively, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering ragu until thickened.

Q: What can I serve with this besides polenta?

A: While the Parmesan polenta is heavenly, this ragu is also delicious served over pasta (like pappardelle or tagliatelle), mashed potatoes, or even with crusty bread for dipping!

Italian Braised Beef Ragu with Creamy Parmesan Polenta

A rich, savory, and tender braised beef ragu served over creamy Parmesan polenta. This comforting Italian dish is surprisingly simple to make and perfect for a cozy Sunday dinner.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 4

Servings 6 servings

Equipment

Dutch oven or any oven-safe pot
paper towels
Plate
Cutting board
Two forks
Medium saucepan
Whisk
bowls

Ingredients

For the Italian Braised Beef Ragu

3 lb Beef Roast (such as chuck) Chuck roast is perfect here because it breaks down beautifully when braised, becoming incredibly tender.
2 Tablespoon Olive Oil Just enough to get things started and give your roast a lovely sear.
2 teaspoon Salt Seasoning is key, my friends!
1 teaspoon Pepper Freshly ground is always best.
5 Garlic Cloves minced. Because garlic makes everything better, right?
1 large Onion diced. It adds a wonderful sweetness and depth.
1 Carrot diced. Another flavor booster that softens beautifully.
1 (28-ounce) can San Marzano Tomatoes pureed in blender. These are the gold standard for Italian cooking – they have a lovely sweetness and lower acidity.
0.25 cup Tomato Paste This little powerhouse adds incredible richness and that classic tomato flavor.
0.5 cup Beef Broth To help create that luscious sauce.
8 Fresh Basil Leaves chopped. The perfect aromatic herb to finish it off.
1 teaspoon Red Chili Flakes Just a hint of warmth to balance the richness. You can adjust this to your spice preference!

For the Creamy Parmesan Polenta

8 Tablespoons Salted Butter divided. Yes, that much! It makes the polenta wonderfully rich and creamy.
1 small Onion minced. A little onion magic for the polenta base.
1 teaspoon Salt To season the polenta as it cooks.
2 cups Whole Milk For ultimate creaminess.
4 cups Water or Beef Broth You can use either, or a mix, for your liquid base.
1.5 cups Polenta (corn grits) Make sure you’re using polenta, not instant grits, for the best texture.
1 cup Parmesan Cheese Grate it fresh for the best flavor.

For Garnish

Fresh Basil A few leaves for a pop of color and fresh flavor.
Parmesan Cheese Because you can never have too much!

Instructions

Preheat your oven to 300°F (150°C).
Pat your beef roast dry with paper towels. Generously season it all over with salt and pepper.
3 lb Beef Roast (such as chuck)
Heat the olive oil in a large Dutch oven or any oven-safe pot over medium-high heat. Sear the seasoned beef roast on all sides until it has a beautiful, deep brown crust. Remove the beef from the pot and set it aside.
3 lb Beef Roast (such as chuck)
Add the diced onion and carrot to the same pot. Cook them, stirring occasionally, until they’ve softened up, about 5-7 minutes.
3 lb Beef Roast (such as chuck)
Toss in the minced garlic and cook for 1 minute more until fragrant.
3 lb Beef Roast (such as chuck)
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
3 lb Beef Roast (such as chuck)
Pour in the pureed San Marzano tomatoes and beef broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
3 lb Beef Roast (such as chuck)
Gently place the seared beef roast back into the pot. Add the chopped fresh basil and red chili flakes. The liquid should come about halfway up the sides of the roast. Add more broth or water if needed.
3 lb Beef Roast (such as chuck)
Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 3 to 4 hours, or until the beef is fork-tender.
Remove the beef from the pot and shred or chop it into bite-sized pieces. Return the shredded beef to the sauce in the Dutch oven and stir to combine.
3 lb Beef Roast (such as chuck)
Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add the minced onion and cook until soft and translucent, about 3-4 minutes.
3 lb Beef Roast (such as chuck)
Add the milk, water or beef broth, and salt to the saucepan. Bring the liquid to a gentle simmer.
3 lb Beef Roast (such as chuck)
Slowly whisk in the polenta, a little at a time, while stirring constantly to avoid lumps.
3 lb Beef Roast (such as chuck)
Reduce heat to low and continue to cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.
Stir in the remaining 4 tablespoons of butter and the grated Parmesan cheese until melted and incorporated.
3 lb Beef Roast (such as chuck)
Spoon a generous portion of the creamy Parmesan Polenta into bowls. Top with the Italian Braised Beef Ragu.
3 lb Beef Roast (such as chuck)
Garnish with fresh basil and extra Parmesan cheese, if desired.
3 lb Beef Roast (such as chuck)

Notes

The ragu can be made a day or two in advance and tastes even better the next day as the flavors meld. Reheat gently on the stovetop or in the oven.