Lean Beef & Mushroom Ragu with Creamy Polenta
A comforting and hearty ragu made with lean ground beef and earthy mushrooms simmered in a rich tomato broth, served over creamy, lactose-free polenta for a satisfying winter dinner.
Ingredients
- Lean Ground Beef175 g
- Canned Diced Tomato100 g
- Onion50 g
- Garlic5 g
- Olive Oil2.5 g
- Salt0.8 tsp
- Black Pepper0.3 tsp
- Polenta60 g
- Mushroom100 g
- Vegetable Broth75 ml
- Dried Thyme0.5 tsp
- Bay Leaf0.5 leaf
Instructions
- 1Step 1
Finely chop the onion and garlic. Slice the mushrooms.
- 2Step 2
Heat the olive oil in a large saucepan or deep skillet over medium-high heat.
- 3Step 3
Add the lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 4Step 4
Add the chopped onion and garlic to the pan and cook for 3-4 minutes until softened.
- 5Step 5
Stir in the sliced mushrooms, canned diced tomatoes, vegetable broth, dried thyme, and bay leaf. Season with salt and black pepper.
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