Beef Ragu with Spinach-Parmesan Polenta

1709 Recipe

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 629 | Category: Gluten-Free | Allergens: Contains Milk (Parmesan Cheese) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Potassium


  • - Chef's Knife
  • - Large Saucepan
  • - Measuring Spoons
  • - Medium Saucepan
  • - Spoon
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Balsamic Vinegar
  • - Chicken Stock Concentrate
  • - Crushed Tomatoes
  • - Fresh Basil
  • - Garlic
  • - Organic Ground Beef
  • - Parmesan
  • - Polenta
  • - Spinach
  • - Yellow Onions

Wine Pairings by @grapefriend

A full-bodied, earthy Sangiovese is always a strong match for any tomato-based dish.

Beer Pairings

The spice notes and bitterness of Saaz hops in a Bohemian Pilsner will work to cut the acidity of the tomato sauce.

TK Table Talk:

What food trend do you predict we’ll see in the future.

What To Do:

1. Prep the ingredients: Chop the onion. Chop the basil.

Beef Ragu with Spinach-Parmesan Polenta - Step 1

2. Start the Beef Ragu: Heat 1 tablespoon olive oil in a large sauce pan over medium heat. Add onion and garlic; sauté 2 minutes or until onion is tender. Add ground beef, 1/2 teaspoon salt and ¼ teaspoon pepper. Cook, breaking the meat up with a wooden spoon, until meat is cooked through.

Beef Ragu with Spinach-Parmesan Polenta - Step 2

3. Finish the Beef Ragu: Add crushed tomatoes and vinegar to the beef mixture. Simmer 10 minutes or until sauce is thickened. Stir in the basil.

Beef Ragu with Spinach-Parmesan Polenta - Step 3

4. Start the Polenta: Whisk together chicken stock concentrate and 2 cups very hot water in a medium saucepan. Bring to a boil. While whisking, add the polenta, and cook, 3 minutes or until liquid is absorbed and polenta is creamy.

Beef Ragu with Spinach-Parmesan Polenta - Step 4

5. Finish the Polenta: Add the spinach, Parmesan and ¼ teaspoon each salt and pepper to the polenta. Stir until the spinach wilts.

To Serve: Divide polenta between 2 shallow bowls. Top with beef ragu.

Pro Tip:

Do you tend to cry when chopping onions? Try popping them in the freezer for about 15 minutes before you chop them. The cold inhibits the onion’s release of eye-irritating chemicals.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife