Rustic Italian Beef Ragu with Creamy Polenta and Sautéed Greens

Dice 1 medium yellow onion, 1 medium carrot, and 1 large celery stalk into small pieces (about 1/4 inch). Mince 3 garlic cloves. Set aside.

Wash 1 bunch of Swiss chard, remove stems (chop stems finely), and roughly chop the leaves into bite-sized pieces. Set aside.

Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add 1 pound of ground beef and cook for 5-7 minutes, allowing it to develop a good sear before breaking it apart with a wooden spoon. Continue cooking until well browned.

Add the diced onion, carrot, and celery to the skillet with the beef. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Add 3 minced garlic cloves and cook for 1 minute until fragrant. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Add 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly to caramelize slightly.

Pour in 1/2 cup of red wine, scraping the bottom of the pan to release any browned bits (fond). Let simmer for 2 minutes until slightly reduced.

Add 1 can (14 oz) of crushed tomatoes, 1/2 cup of beef broth, 1/2 teaspoon of dried rosemary, 1 teaspoon of dried basil, and 1 bay leaf. Stir to combine.

Reduce heat to low, cover partially, and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and flavors have melded.

While the ragu simmers, bring 4 cups of water to a boil in a medium saucepan. Add 1/2 teaspoon of salt.

Gradually whisk in 1 cup of polenta to the boiling water. Reduce heat to low and cook for 15-20 minutes, stirring frequently to prevent lumps, until the polenta is thick and creamy.

Once the polenta is cooked, stir in 2 tablespoons of butter and 1/3 cup of grated parmesan cheese until melted. Cover and keep warm.

In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped Swiss chard stems and cook for 2 minutes until softened.

Add the chard leaves, remaining salt, remaining black pepper, and cook for 3-4 minutes until wilted but still vibrant. Add 2 teaspoons of lemon juice and toss to combine. Remove from heat.

Remove the bay leaf from the ragu. Taste and adjust seasoning if necessary.

To serve, spoon the creamy polenta onto plates, top with the beef ragu, and serve the sautéed Swiss chard alongside.