Prep Time: 20 min. • Cook Time: 40 min.
Peel and small dice the carrots, onion, and celery. Chop the garlic and thyme. Cut the portobella mushrooms into ½-inch dice. Roughly chop the parsley.
Heat a large pot over medium-high heat. Once hot, add olive oil and ground beef. Cook, stirring occasionally, until cooked through, about 3 minutes.* Add the diced onions and cook another 2 minutes. Add celery, carrots, chopped garlic, mushrooms, and thyme. Cook, stirring occasionally, until the mushrooms have softened, about 2 minutes. Add the crushed tomatoes, bring to a boil then reduce the heat to low and simmer slowly for about 30 minutes. Adjust the seasoning with a pinch of salt and pepper.
While the ragu is cooking, bring 6 cups of water to a boil. Whisk in the polenta and ½ teaspoon of kosher salt. Return to a boil, whisking. Reduce the heat to low and cook, stirring occasionally for about 30 minutes. Add more water if necessary, to maintain a thick but flowing consistency. Stir in ½ cup shredded Parmesan.
Serve the ragu with the polenta and garnish with remaining shredded Parmesan, chopped parsley, and remaining fresh ground black pepper.
*For food safety, cook ground beef to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 640, Fat 21g, Sat Fat 8g, Trans Fat 0g, Cholesterol 90mg, Sodium 1100mg, Total Carbohydrate 68g, Fiber 12g, Sugars 12g, Protein 42g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free