👨‍🍳 Instructions

1. 1

   For the Tuco (Meat Sauce): Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and grated carrot, and cook for another 2 minutes until fragrant.

   💡 Tip: Ensuring the vegetables are well softened builds a good flavor base.
2. 2

   Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   💡 Tip: Browning the meat well adds depth of flavor.
3. 3

   Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, beef broth, red wine (if using), oregano, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally, until the sauce is rich and thickened.

   💡 Tip: Low and slow cooking is key for a tender and flavorful tuco.
4. 4

   For the Polenta: While the tuco is simmering, bring 6 cups of water or milk (or a combination) to a boil in a large saucepan. Add salt to taste.

   💡 Tip: Using milk adds extra creaminess to the polenta.
5. 5

   Gradually whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20-30 minutes. Stir in butter and optional Parmesan cheese.

   💡 Tip: Constant stirring is essential for smooth polenta.
6. 6

   Remove the bay leaf from the tuco. Serve the creamy polenta topped generously with the rich meat sauce. Garnish with extra Parmesan if desired.

   💡 Tip: This dish is best served hot.