Italian Sausage Ragu Over Polenta
Savory Italian sausage ragu simmered with tomatoes and veggies, served over creamy Parmesan polenta for a cozy, flavor-packed dinner.
Servings 4
Calories 587kcal
Ingredients
For the Ragu:
- 1 tablespoon extra-virgin olive oil
- 12 ounces hot Italian sausage
- 2 cups yellow onion finely chopped (about 2 medium onions)
- 1½ cups carrots finely chopped (about 3 medium carrots)
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- ½ cup water
- 15 ounces tomato sauce
- Kosher salt and freshly cracked black pepper to taste
For the Polenta:
- 3 cups water
- 1 cup polenta
- ¼ cup freshly grated Parmesan cheese
- Extra Parmesan cheese for serving (optional)
- ¼ cup fresh Italian parsley chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring until browned and crumbled (5–7 minutes). Remove and drain on paper towels.
- Return skillet to medium heat. If sausage rendered little fat, add a touch of oil. Add onions and carrots, season with salt and pepper, and cook over low heat for 15–20 minutes, stirring occasionally, until vegetables are tender.
- Add garlic and cook for 2 more minutes.
- Push vegetables to one side and add tomato paste. Stir constantly, allowing it to brown and darken to a rust color for deeper flavor.
- Return sausage to the skillet. Stir in ½ cup water and tomato sauce. Season with salt and pepper. Simmer uncovered for 30–45 minutes, or up to 2 hours for deeper flavor.
- Meanwhile, bring 3 cups water to a boil in a saucepan. Slowly whisk in polenta. Reduce heat and cook, stirring, until thickened (about 5 minutes). Stir in Parmesan cheese. Cover and set aside.
- To serve, spoon polenta into bowls, top with sausage ragu, and garnish with extra Parmesan and parsley if desired.
Notes
Sausage Options: Choose from pork, beef, turkey, or a combination. Ground meat can be substituted and seasoned with Italian herbs.
Browning Tomato Paste: This adds deep, rich flavor. Cook until the color darkens from red to a rust color.
Polenta Tip: Avoid over-salting; Parmesan adds plenty of salt on its own.
Nutrition
Calories: 587kcal | Carbohydrates: 53g | Protein: 21g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 70mg | Sodium: 1348mg | Potassium: 978mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9058IU | Vitamin C: 25mg | Calcium: 139mg | Iron: 3mg
Did you try this recipe? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!