Italian Beef Ragú
Crispy Pan Polenta and Spinach Salad
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp chopped fresh rosemary
- 2 lb boneless beef chuck roast, trimmed
- 1 Tbsp olive oil
- ½ tsp pepper
- 1 cup less sodium beef broth
- 2 (14.5-oz) cans diced tomatoes, drained
- 1 (6-oz) can tomato paste
- ½ cup red wine, or use more beef broth
- 1 cup shredded Parmesan cheese
Instructions
- Place onion, garlic, and rosemary in a 5- to 7-quart slow cooker.
- Rub roast with oil; sprinkle with pepper, and place in cooker.
- Stir together broth, tomatoes, tomato paste, and wine; pour over roast.
- Cover and cook on LOW 8 to 9 hours or until beef is tender.
- Shred beef with 2 forks. Toss with sauce. Serve with cheese.
Side Dish Ingredients
- 1 (18-oz) tube polenta
- 2 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
- 2 Roma tomatoes, chopped
- 6 Tbsp olive oil vinaigrette
Side Dish Instructions
- Cut polenta into ¾-inch-thick rounds.
- Cook polenta in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until browned.
- Toss together spinach, tomatoes, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
412
|
188
|
600
|
| Fat (g) | 23 | 14 | 37 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 15 | 14 | 29 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 394 | 368 | 762 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
