Not Your Mother's Weeknight Cooking by Beth Hensperger

Author:Beth Hensperger [Hensperger, Beth]
Language: eng
Format: epub
Publisher: Harvard Common Press

• Serves 4

COOKING METHOD: Stovetop

PREP TIME: 20 minutes

COOK TIME: About 40 minutes

¼ cup olive oil

1¼ pounds ground beef chuck or ground turkey

2 shallots, minced

3 tablespoons minced carrot

1 stalk celery, minced

½ cup milk

1 14½-ounce can vegetable broth

⅔ cup dry white wine

1½ cups crushed tomatoes in heavy puree

Salt and freshly ground black pepper

1 recipe Creamy 5-Minute Polenta (left)

Parmesan cheese for serving (optional)

In a deep saucepan, heat the olive oil over medium-high heat. Add the beef, shallots, carrot, and celery, and cook until all the pink is gone from the meat, breaking up the clumps, 3 to 5 minutes. Add the milk and reduce the heat to medium, cooking until the milk is absorbed, 3 minutes. Add the broth, wine, and tomatoes and adjust the heat to high, bringing to a boil, then reduce the heat to low. Season with salt and pepper. Simmer, uncovered, stirring occasionally, until thick, 30 minutes.

Meanwhile, prepare the polenta. Divide the polenta among dinner plates and spoon the sauce over the top. Pass a bowl of Parmesan, if you wish.

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