Polenta with ground beef ragout recipe

Ingredients

• 1 pound lean ground beef
• 1 (14½-ounce) can Italian-style stewed tomatoes, undrained
• 3 medium carrots, cut into ½-inch-thick slices
• 2 medium onions, cut into thin wedges
• 1 large red sweet pepper, cut into 1-inch pieces
• ½ cup beef broth
• ¼ tsp salt
• ¼ tsp ground black pepper
• 6 cloves garlic, minced
• 1 medium zucchini, halved leghtwise and cut into ¼-inch-thick slices
• 1 (16-ounce) tube refrigerated cooked polenta
• 6 tbsp purchased pesto or olive tapenade
• Fresh basil sprigs (optional)

1. In a large skillet, cook meat until brown, Drain off fat. Transfer meat to a 3½-or 4 quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
4. Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil springs.