5-ingredient Italian sausage ragu with polenta

Step 1/3

• ½ onion
• 2 sprigs thyme
• 225 g Italian sausages
• salt
• pepper
• olive oil (for frying)

• cutting board
• knife
• frying pan
• cooking spoon
• slotted spoon

Peel and finely slice onion. Remove thyme leaves from the stems and finely chop. Heat some olive oil in a large frying pan over medium heat. Remove skin from the Italian sausage, add it to the frying pan and break up with a cooking spoon as it browns. Season with salt and pepper and fry for approx. 8 min., or until the sausage is well browned and crispy, then remove from the frying pan with a slotted spoon. Drain most of the grease.

Step 2/3

• 400 g canned crushed tomatoes

Drain half of the fat from the frying pan, add sliced onion and sauté for approx. 5 min., until translucent. Add chopped thyme, tomatoes, and browned Italian sausage. Reduce heat and let simmer while you make the polenta.