Ragu Sauce with Creamy Polenta

Name: Ragu Sauce with Creamy Polenta
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 serving
Ingredients: 1 lb hot Italian sausages; 3 tbsp olive oil; 6 cloves garlic; 2 tbsp tomato paste; 1/2 cup dry red wine; 1/2 tsp sugar; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp red pepper flakes; 28 oz crushed San Marzano tomatoes; 6 basil leaves; 2 tbsp Italian parsley; 4 cups water; 1 tbsp olive oil; 1 cup dry polenta; 1 cup heavy cream; 1 cup Romano cheese; 2 tsp kosher salt; 1/2 tsp ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings
4
Calories
945 kcal
Course
Main Course
Cuisine
Italian

Ragu Sauce with Creamy Polenta

Chad Dorsey

Report

Homemade ragu sauce is boldly flavored with garlic and seasonings, plus plenty of spicy sausage. Serve over a bed of rich, creamy polenta.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

Ragu Sauce

1 lb hot Italian sausages (See Note 1)
3 tbsp olive oil
6 cloves garlic minced
2 tbsp tomato paste (See Note 2)
1/2 cup dry red wine optional
1/2 tsp sugar
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp red pepper flakes
28 oz crushed San Marzano tomatoes (See Note 3)
6 basil leaves roughly chopped
2 tbsp Italian parsley chopped, garnish

Polenta

4 cups water
1 tbsp olive oil
1 cup dry polenta
1 cup heavy cream
1 cup Romano cheese grated
2 tsp kosher salt
1/2 tsp ground black pepper

Add to Shopping List

Instructions

Ragu Sauce

In a large skillet, heat the oil over a medium high abd add sausage meat. Break up with wooden spoon and brown. Add the minced garlic and sauté for 2 minutes.
Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes (Start to make the polenta). In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.

Polenta

Bring water, olive oil and salt to a boil.
Slowly whisk in the dry polenta and to avoid lumps. Cook on low for 10 minutes. This will sputter so keep on low and watch out.
Add the heavy cream, black pepper, grated Romano cheese. Stir to incorporate. Simmer for another 15 minutes more. If it gets too thick you can thin it out with more chicken stock or water, to your liking.
Season to taste and take off the heat. Divide polenta in serving bowls and top with sausage gravy. Serve with freshly grated parmesan cheese and parsley.

Notes

Optionally: Purchase 2 pounds hot Italian sausage and use 1 pound for ragu sauce and grill or pan fry the other pound of sausages to top each bowl as shown.
As this recipe is written, the flavors are amazing, although if cooking this low and slow (3-4 hour simmer stovetop), I would omit the tomato paste as this will thicken on it's own. I use the tomato paste when time is tight.
Per The Kitchn, San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer.

Nutrition Information

Show Details

Calories 945kcal (47%) Carbohydrates 55g (18%) Protein 33g (66%) Fat 54g (83%) Saturated Fat 13g (65%) Polyunsaturated Fat 8g Monounsaturated Fat 24g Cholesterol 135mg (45%) Sodium 1786mg (74%) Potassium 1122mg (32%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 1855IU (37%) Vitamin C 27mg (30%) Calcium 422mg (42%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 945 kcal

% Daily Value*

Calories	945kcal	47%
Carbohydrates	55g	18%
Protein	33g	66%
Fat	54g	83%
Saturated Fat	13g	65%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	24g	120%
Cholesterol	135mg	45%
Sodium	1786mg	74%
Potassium	1122mg	24%
Fiber	5g	20%
Sugar	11g	22%
Vitamin A	1855IU	37%
Vitamin C	27mg	30%
Calcium	422mg	42%
Iron	5mg	28%