Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Skin and crumble the pork sausages. Brown them in olive oil with onion and garlic cloves. Stir in tomato paste, then red wine, and let it reduce.
- Add tomato passata, salt and black pepper. Simmer 20 minutes.
- Meanwhile cook the polenta in salted water according to the pack, stirring until thick. Beat in butter.
- Spoon the sausage ragù over the polenta and serve.
Shopping tip
Coarse cornmeal labelled polenta, or instant polenta. Fresh pork sausages. Passata on the tomato shelf.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.