Autumn Harvest Beef Ragu with Butternut Squash and Sage

Begin by preheating your oven to 325°F. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Season 2 pounds of beef chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 8 minutes.

Remove the beef from the pot and set it aside. In the same pot, add 1 diced onion, 2 minced garlic cloves, and 1 diced carrot, cooking until softened, about 5 minutes.

Stir in 1 cup of diced butternut squash and cook for an additional 3 minutes. Pour in 1 cup of red wine, scraping the bottom of the pot to deglaze, and let it simmer for 2 minutes.

Add the beef back to the pot along with 2 cups of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, and 1 teaspoon of dried sage.

Bring the mixture to a simmer, then cover and transfer the pot to the oven. Cook for 2 hours, or until the beef is fork-tender.

Once cooked, remove the pot from the oven and shred the beef with two forks, mixing it back into the sauce.

Meanwhile, prepare 1 cup of polenta according to package instructions, stirring in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter for creaminess.

Serve the ragu over the polenta, garnished with fresh sage leaves and additional Parmesan if desired.