Braised Beef Ragu with Parmesan Polenta

Braised beef is simply beef that has been browned, and then allowed to stew slowly in a closed container.  It is the ideal one pot meal, making serving and clean up a breeze.  This Braised Beef Ragu combines a few simple ingredients for a rich, hearty, elegant meal.  Served over a pile of cheesy, creamy polenta you'll have a simple but sophisticated meal that is worthy of any Sunday Supper or dinner party.  Last holiday season when I was busy sewing away on scarves and pillows, I tasked Mr. Devilish Dish with preparing this meal.  We had made it once before and I knew with some tweaks it was something I wanted to share with you.  The first time he made it, he left out the tomatoes.  Oops.  They are a pretty integral part of the dish.  We added them at the end, and although we didn't get to experience them completely cooked down with full flavor, it was still delicious.  The second time he made this (unsupervised again) he accidentally added the water that is used to cook the polenta.  We able to rescue it with extra wine, tomatoes and tomato paste.  It was still delicious.  See where I'm going with this?  It is foolproof.  Recently, I decided that I would make this without his assistance so it would be perfectly blog worthy for you, and here it is: 

This hearty flavorful meal cooks slowly
and comes together for a rich,
elegant meal worthy of any guests.

Allow the beef to braise at a low temperature
until it is falling apart tender.

Serve over creamy Parmesan Polenta.
Where I live they're normally called "GRITS"
but doesn't Polenta sound fancier?

BRAISED BEEF RAGU with PARMESAN POLENTA
olive oil
3 lb. round or beef rump roast
1 yellow (not sweet) onion, diced
4 cloves garlic, minced
2 (28 ounce) cans good quality whole tomatoes
1/2 cup red wine (use one worthy of drinking or substitute beef stock)
3 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Kosher salt and fresh cracked black pepper to taste

Preheat the oven to 275 degrees F.  Heat the olive oil over medium-high heat in a large Dutch oven that has a lid.  Season the roast on all sides with salt and pepper and sear on each side until golden brown.  Add the onion, garlic, tomatoes, wine, tomato paste and spices.  Cover and place in oven for approximately 2-3 hours or until beef is shredding and falling apart.  Serve over Parmesan Polenta.

PARMESAN POLENTA

6 cups water
1-2 teaspoons salt
1 3/4 cup yellow cornmeal (I like the Bob's Polenta)
4 tablespoons unsalted butter
1/2-1 cup freshly grated Parmesan cheese (Use the Microplane for soft, fluffy grating)

In a large pot on the stove, boil the water and add the salt.  Slowly add the cornmeal, whisking constantly to prevent lumps.  The mixture should thicken fairly quickly.  Continue stirring 2-3 minutes and then remove from heat.  Add the butter and Parmesan, stirring thoroughly until melted.  Spoon onto plates and top with generous portions of the ragu.