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Crockpot Braised Beef Ragu with Polenta

kept bydesyo

2 tablespoons olive oil
3 lbs. beef rump roast or round roast
half a yellow or white onion, minced
3 cloves garlic, minced
2 28-ounce cans San Marzano whole tomatoes (see notes)
½ cup red wine
3 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
2 teaspoons salt
black pepper to taste

For the polenta:
6 cups water
1-2 teaspoons salt
1¾ cup yellow cornmeal
3 tablespoons butter



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