Beef Ragu Beef Ragu

Author: Canadian Living

  • Portion size 8 servings


  • 2 tablespoons olive oil
  • 2 onions chopped
  • 3 garlic cloves finely chopped
  • 1 tablespoon dried oregano
  • 1/4 teaspoon hot pepper flakes
  • 8 oz Italian sausages
  • 1 1/2 lb lean ground beef
  • 4 cups sliced mushrooms
  • 2 red pepper chopped
  • 56 oz stewed tomatoes
  • salt and pepper
  • 1 cup freshly grated Parmesan cheese
  • Polenta recipe to follow
  • 8 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cornmeal


In large skillet, heat oil over medium heat; cook onions, garlic, oregano and hot pepper flakes, stirring occasionally, for 5 minutes or until softened.

Remove sausage from casings; add to pan along with beef. Cook over medium-high heat, breaking up chunks with back of spoon, for 7 minutes or until browned. Skim off fat.

Add mushrooms and peppers; cook for 5 minutes. Add tomatoes and bring to boil; reduce heat and simmer for 30 minutes or until thickened. Season with salt and pepper to taste.

Polenta: In saucepan, bring water, salt and pepper to boil over high heat; gradually whisk in cornmeal until evenly thickened. Reduce heat to low; cook, stirring often with wooden spoon, for 10 to 15 minutes or until smooth and thick enough to mound stiffly on spoon.

Spoon Polenta into individual bowls; top with ragout. Sprinkle with Parmesan.

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Beef Ragu