Beef Ragu with Polenta

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer browned beef to a plate.
2. Create the soffritto
   In the same pot, reduce heat to medium and add the diced onion, carrots, and celery. Cook until vegetables have softened, about 8 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and simmer
   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let the wine reduce by half, about 5 minutes. Add the crushed tomatoes, bay leaves, and rosemary sprigs. Return the beef and any accumulated juices to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, stirring occasionally, until the beef is fork-tender and can be easily shredded.
4. Shred the beef
   Once the beef is tender, use two forks to shred the larger pieces while still in the sauce. Remove the bay leaves and rosemary stems. Taste and adjust seasoning with salt and pepper. Continue to simmer uncovered for another 15-20 minutes to thicken the sauce if needed.
5. Prepare the polenta
   About 40 minutes before serving, bring 8 cups of water or broth to a boil in a large pot. Add 1 teaspoon salt. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, for 30-35 minutes until the polenta is creamy and no longer gritty. Add more liquid if it becomes too thick.
6. Finish the polenta
   When the polenta is cooked, remove from heat and stir in butter and grated Parmigiano-Reggiano cheese until fully incorporated. Season with salt and pepper to taste. Cover to keep warm until ready to serve.
7. Serve
   Spoon the creamy polenta into shallow bowls, creating a well in the center. Ladle the hot beef ragu over the polenta. Garnish with additional grated Parmigiano-Reggiano cheese and chopped fresh parsley if desired.