This is a super quick hearty weeknight meal.
|Yellow onion||1 , finely chopped|
|Olive oil||2 Tablespoon|
|Garlic cloves||2 , crush|
|Ground beef||1 Pound|
|Carrot||1 Large , finely chopped|
|Tomato paste||2 Tablespoon|
|Crushed tomatoes||28 Ounce|
|Canellini beans||19 Ounce|
|Dried thyme||1 Teaspoon|
|Dried sage||1 Teaspoon|
|Hot pepper flakes||To Taste|
|Sweet vermouth/Red wine||1/4 Cup (4 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Salt and pepper||To Taste|
|Milk||4 Cup (64 tbs)|
|Instant polenta||3/4 Cup (12 tbs)|
|Butter||2 Tablespoon (Leveled)|
|Grated parmesan cheese||1/3 Cup (5.33 tbs)|
|Basil leaves||1/4 Cup (4 tbs) (to serve)|
Heat oil in a large pan over medium heat.
Add onion and garlic; cook, stirring occasionally, until onion is soft.
Add the ground beef and continue cooking, (stirring with a wooden spoon to break it up), until browned.
Add carrot and cook for 5 minutes.
Stir in the tomato paste, add the vermouth, and cook for a few minutes.
Add the crushed tomatoes, beans and spices; Increase heat to high and bring to a boil.
Reduce heat to medium-low, and simmer, uncovered, for 20 to 30 minutes or until sauce thickens.
Season with salt and pepper.
Meanwhile, bring milk to the boil in a saucepan over high heat.
Slowly add the polenta, stirring constantly until combined.
Reduce heat to low and cook while stirring, for 4 to 5 minutes or until thick.
Remove from heat, and stir in grated parmesan and butter.
Serve the meat sauce over the polenta, sprinkle with basil leaves and extra cheese if desired.
Serving size Complete recipe
Calories 5147Calories from Fat 1994
% Daily Value*
Total Fat 224 g344.6%
Saturated Fat 85 g425%
Trans Fat 0 g
Sodium 3627 mg151.13%
Total Carbohydrates 555 g185%
Dietary Fiber 164 g656%
Sugars 77 g
Protein 271 g542%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet