Easiest Way to Make Polenta With Sausage Ragu

Tuscan Sausage Ragu

Creamy polenta topped with a rich fennel, sausage & dill ragu.

Recipe Summary Tuscan Sausage Ragu

A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.

Ingredients | Polenta With Sausage Ragu

2 tablespoons olive oil

1 pound bulk sweet Italian sausage

1 pound bulk hot Italian sausage

1 large red onion, diced

2 ribs celery, diced

3 cloves garlic, minced

½ cup dry red wine

1 (28 ounce) can Italian-style diced tomatoes, undrained

1 (28 ounce) can tomato sauce

salt to taste

1 cup heavy cream

Directions

Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.

Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

Info | Polenta With Sausage Ragu

prep: 20 mins cook: 6 hrs 15 mins total: 6 hrs 35 mins Servings: 10 Yield: 10 servings

TAG : Tuscan Sausage Ragu

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Tomato,