Sausage Ragù Over Polenta

This recipe was so easy but so elegant looking when I got it done and ready to eat.  Very easy to prepare and clean up.  Dinner was ready in 25 minutes.   Ted and I were so pleased at the taste since it basically was all carrots, onions and Italian sausage, but it was so amazing.  Great way to get a load of veggies in!   Totally a keeper!

Active time 25 mins.          Total time 25 mins.    Yield:  Serves 4 (serving size: about 1 cup pork mixture and 2/3 cup polenta)

 

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces bulk pork Italian sausage
  • 1/2 teaspoon black pepper
  • 2 cups coarsely chopped yellow onion
  • 1 1/2 cups coarsely chopped carrot
  • 3 garlic cloves, chopped
  • 3 1/2 cups water, divided
  • 1 (15-oz.) can unsalted tomato sauce
  • 2/3 cup quick-cooking polenta
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/4 cup chopped fresh flat-leaf parsley (optional)

How to Make It

  1. Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan).
  2. Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.
  3. Bring remaining 3 cups water to a boil in a medium saucepan. whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley, if desired.

Nutrition Information

  • calories 366
  • fat 12.7 g
  • satfat 4.4 g
  • monofat 6.1 g
  • polyfat 1 g
  • protein 21 g
  • carbohydrate 37 g
  • fiber 7 g
  • cholesterol 32 mg
  • iron 2 mg
  • sodium 667 mg
  • calcium 121 mg
  • sugars 11 g
  • Est. Added Sugars 1 g
print

Published by