adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and tomato ragu with polenta recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and tasty winter dinner in just 20 minutes!
Ingredients:
  • 750g pkt Slow Cooked Australian Beef Ragu
  • 310ml milk
  • 110g polenta
  • 350g mixed medley tomatoes
  • 1/2 bunch Tuscan kale, trimmed, leaves chopped
Instructions:
  • Simply simmer the beef ragu in a saucepan according to the instructions on the packet.
  • In a large saucepan, combine the milk and 2 cups (500ml) water. Bring to a boil over medium-high heat. Slowly pour in the polenta while whisking continuously. Stir with a wooden spoon for 4-5 minutes until the polenta thickens. Remove from heat, season to taste, and cover to keep warm.
  • 1. Spray a frying pan with olive oil and heat over high heat. Add tomatoes and cook for 2-3 minutes until they begin to collapse. Add kale and cook for an additional 2 minutes until slightly wilted. Stir in the beef ragu gently to combine.
  • Evenly distribute the polenta into individual serving bowls and spoon the ragu on top.

Similar Recipes