Polenta with Sausage Ragu

Ingredients

• 1¼ lb Italian sausage, bulk or removed from casings
• 1 medium Yellow onion
• 2 medium Carrots
• 2 Celery stalks
• 3 clove Garlic
• 28 oz Crushed tomatoes
• ½ cup Chicken broth
• ½ cup Red wine (optional) (optional)
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• ½ tsp Red pepper flakes (optional)
• ¾ tsp Salt
• ½ tsp Black pepper
• 1 cup Uncooked polenta (medium or coarse grind)
• 4 cup Water or vegetable broth for polenta
• ½ cup Parmesan cheese, grated (optional)
• 2 tbsp Butter (optional)

Steps

1. Finely dice the onion, carrots, and celery (mirepoix). Mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside, draining most of the fat.
3. Add the mirepoix to the pot and cook until softened, about 8-10 minutes. Add minced garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
4. Deglaze the pot with red wine (if using), scraping up any browned bits. Stir in the crushed tomatoes and chicken broth. Return the sausage to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
5. While the ragu simmers, prepare the polenta: Bring 4 cups of water or broth to a boil in a separate saucepan. Slowly whisk in the polenta, reducing heat to low. Cook, stirring frequently, until thickened and creamy, about 20-30 minutes. Stir in butter and grated Parmesan (if using) into the polenta.
6. Season the ragu with salt and pepper to taste. Serve the sausage ragu hot over creamy polenta, garnished with extra grated Parmesan if desired.