Ingredients
The following ingredients have 4 Servings
- 2½ tbsp extra-virgin olive oil
- 3 pounds boneless chuck roast (cut into 4 to 5 large pieces)
- 1 medium onion diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, trimmed and diced
- 4 garlic cloves, thinly sliced
- 1½ tbsp minced oregano
- 3½ tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 cup beef broth
- 28 ounce can crushed tomatoes
- 14 ounce can diced tomatoes (with juices)
- 1 bunch minced basil leaves
- 8 cups water
- 2 cups dry polenta
- 5 tbsp unsalted butter
- 1½ cups shredded gruyere
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 12 basil leaves
