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Tomato and Sausage Ragù over Polenta
This recipe combines a few flavor-packed ingredients to create a hearty, meaty ragù that’s ready to serve in less than 45 minutes. Either sweet or hot Italian sausage works here; use as much or as little red pepper flakes as you like to give the ragù a spicy kick. Serve it in bowls over creamy Parmesan-enriched polenta. Be sure to use fast-cooking instant polenta, not regular polenta, which requires longer cooking. Feel free to thin the polenta to your desired consistency with hot water.
4 to 6
Servings
40 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
1
pound Italian sausage, casing removed, OR 1 pound bulk Italian sausage (see headnote)
Directions
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01In a 12-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the sausage and cook, breaking it into small pieces, until no longer pink and starting to brown, 5 to 6 minutes. Stir in the garlic, pepper flakes, ½ teaspoon black pepper and the tomatoes with juices. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until a spatula leaves a trail when drawn through the mixture, 25 to 30 minutes. Remove from the heat, cover and set aside.
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December 26, 2022
Very delicious
I could not use the sausage meat as I was making it for someone in the family who cannot eat salt. I have used regular ground beef, but I have added all the spices that go into the sausage: onion powder, garlic powder, paprika, fennel, oregano, a little bit of sugar. I cooked it for 1 hour and it was delicious. I have use Cento Italian Style Whole Peeled Tomatoes.
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