5-ingredient Italian sausage ragu with polenta

Based on 17 ratings

Devan

Editor at Kitchen Stories

“Ragu is one of my favorite comfort foods, but it’s not something I can usually whip up on a weeknight. This version takes a few shortcuts but comes through in a pinch. Use the best quality Italian sausage you can find to really pack in the flavor. If you wanted to splurge on a few more ingredients, dice up some garlic, celery stalks, and carrots and sauté them into the ragu with the onions. Add more depth with a sprig of rosemary, oregano, and a bay leaf when simmering the sausage in the tomato sauce or give it a thicker punch of tomato with a teaspoon of tomato paste. You can also top the dish with Pecorino or Parmesan cheese, or even make our creamy polenta to take it that much further.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
225 g Italian sausages
120 g polenta
½ onion
2 sprigs thyme
400 g canned crushed tomatoes
20 g unsalted butter
800 ml water
salt
pepper
olive oil (for frying)
thyme (for garnish)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
396
Protein
11 g
Fat
32 g
Carb
19 g
  • Step 1/3

    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.
    • 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

    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.
    • 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.

  • Step 3/3

    Meanwhile, add water to a pot and bring to a simmer. Pour in polenta, reduce heat and keep whisking constantly for a smooth texture, approx. 5 min. Turn heat to low and cook for approx. 10 min. more, or until thickened and cooked. Remove from heat, add butter and season with salt. Serve polenta in a bowl, top with sausage ragu, and garnish with fresh thyme. Enjoy!
    • 800 ml water
    • 120 g polenta
    • 20 g unsalted butter
    • salt
    • thyme (for garnish)
    • pot
    • whisk

    Meanwhile, add water to a pot and bring to a simmer. Pour in polenta, reduce heat and keep whisking constantly for a smooth texture, approx. 5 min. Turn heat to low and cook for approx. 10 min. more, or until thickened and cooked. Remove from heat, add butter and season with salt. Serve polenta in a bowl, top with sausage ragu, and garnish with fresh thyme. Enjoy!