Breakfast · Italian · 10 min
Polenta alla Bolognese with Ground Beef and Zucchini
- Calories
- 649
- Protein
- 36g
- Carbs
- 79g
- Fat
- 20g
Ingredients
- 88.4 g instant polenta
- 450 ml water
- 124.5 g 85% lean ground beef
- 241.3 g zucchini
- 36 g tomato pasta sauce
- 1 tsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 011. Bring 450 ml of water to a gentle boil in a heavy-bottomed saucepan with a pinch of salt. Gradually whisk in 62.4 g of instant polenta, reducing heat to low. Cook for 5 minutes, stirring constantly until smooth and creamy. Cover and keep warm.
- 022. In a skillet over medium-high heat, warm 1 tsp of olive oil and add 87.9 g of ground beef. Cook, breaking the meat into small crumbles, until browned and cooked through to an internal temperature of at least 160°F (71°C), about 5-6 minutes.
- 033. Add 150 g of diced zucchini and 0.25 tsp of salt to the skillet. Sauté for 3 minutes until the zucchini is tender-crisp.
- 044. Pour in 36 g of tomato pasta sauce and simmer over low heat for 3-4 minutes until warmed through and clinging to the meat.
- 055. Spoon the warm polenta into a serving bowl, top with the beef and zucchini ragù, and finish with 0.25 tsp of freshly cracked black pepper.
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