Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 medium onion, 1 small carrot, 1 celery rib (finely chopped)
- 4 garlic cloves (minced)
- 1 lb (450 g) ground beef (85% lean)
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 28 oz (800 g) crushed tomatoes or passata
- 1 cup beef stock
- 1.5 tsp kosher salt, 1/2 tsp black pepper
- 1.5 tsp dried oregano, 1 tsp sweet paprika, 2 bay leaves, pinch sugar (optional)
- 1 cup coarse stone-ground polenta (not instant)
- 4 cups water + 1 cup whole milk
- 1 tsp kosher salt
- 3 tbsp unsalted butter
- 1.5 cups (about 135 g) finely grated Reggianito, divided
- Chopped parsley (optional)
Do This
- 1. Sauté onion, carrot, and celery in olive oil (medium heat) 8–10 minutes; add garlic 1 minute.
- 2. Add beef; cook, breaking up, until browned, 6–8 minutes. Stir in tomato paste 1 minute.
- 3. Deglaze with wine; add tomatoes, stock, oregano, paprika, bay, sugar, salt, pepper. Simmer gently 75 minutes.
- 4. Bring water and milk to a boil; whisk in polenta. Reduce to low and cook, stirring often, 25–30 minutes.
- 5. Off heat, stir in butter, 1 tsp salt, and 1/2 cup Reggianito; adjust thickness with hot water if needed.
- 6. Spoon polenta into warm bowls, top with tuco, shower with remaining cheese, rest 1 minute to melt; garnish.
Why You’ll Love This Recipe
- Deep, slow-simmered flavor from a classic Argentine-style tuco (tomato–beef ragù).
- Ultra-creamy polenta enriched with butter and milk for a silky spoonable base.
- Melty Reggianito adds a savory, nutty “snowfall” that ties everything together.
- Comforting, affordable ingredients with clear steps for weeknights or Sunday dinner.
Grocery List
- Produce: 1 onion, 1 small carrot, 1 celery rib, 4 garlic cloves, fresh parsley (optional)
- Dairy: Whole milk, unsalted butter, Reggianito cheese
- Pantry: Olive oil, coarse stone-ground polenta, crushed tomatoes or passata, tomato paste, beef stock, dry red wine, dried oregano, sweet paprika, bay leaves, kosher salt, black pepper, sugar
Full Ingredients
For the Tuco (Tomato–Beef Ragù)
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 small carrot, finely chopped (about 1/2 cup)
- 1 celery rib, finely chopped (about 1/2 cup)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 lb (450 g) ground beef, 85% lean
- 1/2 cup dry red wine
- 28 oz (800 g) crushed tomatoes or passata
- 1 cup beef stock
- 1.5 tsp dried oregano
- 1 tsp sweet paprika (optional but traditional)
- 2 bay leaves
- 1.5 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- Pinch of sugar (optional, to balance acidity)
For the Creamy Polenta
- 1 cup (160 g) coarse stone-ground polenta (not instant)
- 4 cups (960 ml) water
- 1 cup (240 ml) whole milk
- 1 tsp kosher salt, plus more to taste
- 3 tbsp (42 g) unsalted butter
- 1/2 cup (45 g) finely grated Reggianito cheese
To Serve
- 1 cup (90 g) finely grated Reggianito cheese, for finishing
- Chopped fresh parsley, for garnish (optional)
- Extra-virgin olive oil, for drizzling (optional)
Step-by-Step Instructions
Step 1: Prep your base
Finely chop the onion, carrot, and celery; mince the garlic. Measure all remaining ingredients so they are ready to go. This small bit of prep makes the cooking smooth and stress-free.
Step 2: Build the sofrito
In a wide, heavy pot or Dutch oven, warm the olive oil over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until soft and lightly sweet, 8–10 minutes. Stir in the garlic and cook 1 minute, until fragrant. Add the tomato paste and cook, stirring, 1 minute to caramelize slightly.
Step 3: Brown the beef
Add the ground beef. Cook, breaking it up with a spoon, until no longer pink and starting to brown, 6–8 minutes. Season with a pinch of salt and pepper. Browning builds flavor that will carry through the sauce.
Step 4: Deglaze and simmer the tuco
Pour in the red wine and scrape up any browned bits. Let it reduce by about half, 2–3 minutes. Add the crushed tomatoes, beef stock, oregano, paprika, bay leaves, sugar (if using), 1.5 tsp salt, and 1/2 tsp pepper. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer softly for 75 minutes, stirring occasionally, until thickened and glossy. Remove bay leaves. Taste and adjust seasoning.
Step 5: Cook the polenta
About 30 minutes before the sauce is done, bring the water and milk to a strong simmer in a medium saucepan. Whisk in the polenta in a thin, steady stream. Immediately reduce heat to low and cook, whisking frequently during the first 5 minutes, then stirring every few minutes, until creamy and tender, 25–30 minutes. If it gets too thick, whisk in hot water a splash at a time until spoonable.
Step 6: Finish the polenta
Off the heat, stir in the butter, 1 tsp kosher salt (or to taste), and 1/2 cup grated Reggianito. The texture should be silky, not stiff. Adjust salt and consistency as needed with a little hot water.
Step 7: Serve with a snowfall of cheese
Spoon the hot polenta into warm bowls. Heap the tuco on top. Shower generously with the remaining 1 cup Reggianito. Let sit 1 minute so the cheese softens and melts. Finish with chopped parsley and a light drizzle of olive oil, if desired. Serve immediately.
Pro Tips
- Start the tuco first; cook the polenta during the last 30 minutes so everything is hot at serving time.
- For extra-creamy polenta, aim for a 5:1 liquid-to-polenta ratio and keep the heat low.
- Whisk vigorously while adding polenta to avoid lumps; switch to a wooden spoon once it thickens.
- Consistency check: polenta should slowly flow off a spoon. Loosen with hot water as needed.
- Warm the bowls with hot water beforehand so the cheese melts beautifully on contact.
Variations
- Beef chuck tuco: Replace ground beef with 1.5 lb (680 g) beef chuck in 1-inch cubes. Sear, then simmer 2.5–3 hours until shreddable.
- Vegetarian tuco: Swap beef for 8 oz (225 g) chopped mushrooms plus 1 cup cooked brown lentils; use vegetable stock.
- Spicy Calabrese-style: Add 1/2 tsp red pepper flakes and a splash of Calabrese chiles in oil for heat.
Storage & Make-Ahead
The tuco keeps 4 days in the refrigerator or 3 months in the freezer. Reheat gently, adding a splash of water or stock. Polenta is best fresh, but leftovers keep 3 days refrigerated; reheat over low heat with milk or water, stirring until creamy again. For make-ahead service, keep polenta warm in a covered bowl set over a pot of barely simmering water, stirring occasionally.
Nutrition (per serving)
Approximate values: 560 calories; 30 g fat; 42 g carbohydrates; 27 g protein; 2 g fiber; 980 mg sodium. Values will vary based on specific products and salt levels.
