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Polenta with Ground Beef Ragout

  • Cook Time: 7 1/2 - 9 1/2 hours on low; 4 - 5 hours on high
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 1 pound lean ground beef
  • 1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
  • 3 medium carrots, cut into 1/2-inch-thick slices
  • 2 medium onions, cut into thin wedges
  • 1 large red sweet pepper, cut into 1-inch pieces
  • 1/2 cup beef broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cloves garlic, minced
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
  • 1 16-ounce tube refrigerated cooked polenta
  • 6 tablespoons purchased pesto or olive tapenade
  • Fresh basil sprigs (optional)


Step 1

In a large skillet, cook ground beef until brown. Drain off fat.

Step 2

Line a 3-1/2- or 4-quart slow cooker with a Reynolds™ Slow Cooker Liner. Transfer meat to slow cooker.

Step 3

Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini

Step 4

Cover and cook about 30 minutes more or until zucchini is crisp-tender.

Step 5

Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil.

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