Ragu Sauce with Creamy Polenta
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
28 mins
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Total Time
38 mins
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Servings
4
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Calories
945 kcal
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Course
Main Course
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Cuisine
Italian
Ragu Sauce with Creamy Polenta
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Homemade ragu sauce is boldly flavored with garlic and seasonings, plus plenty of spicy sausage. Serve over a bed of rich, creamy polenta.
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Ingredients
Ragu Sauce
- 1 lb Italian sausage See Note 1, hot
- 3 tbsp olive oil
- 6 cloves garlic minced
- 2 tbsp tomato paste (See Note 2)
- 1/2 cup red wine optional, dry
- 1/2 tsp sugar
- 1/2 tsp oregano dried
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28 oz San Marzano Tomatoes See Note 3, crushed
- 6 basil roughly chopped, leaves
- 2 tbsp Italian parsley chopped, garnish
Polenta
- 4 cups water
- 1 tbsp olive oil
- 1 cup polenta dry
- 1 cup heavy cream
- 1 cup Romano cheese grated
- 2 tsp kosher salt
- 1/2 tsp black pepper ground
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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