- 4
Ingredients
- 1 ⁄4 cup olive oil
- 1 lb. Italian sausages, casings removed
- 1 red onion, minced
- 4 cloves garlic, thinly sliced
- 1 cup Cabernet
- 1 Tbsp White sugar
- 1/4 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 1⁄2 tbsp. balsamic vinegar
- 1 ⁄4 cup finely chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. fine sea salt
- 1 1⁄4 cups polenta (not quick cooking) or yellow cornmeal
- 1 ⁄2 cup freshly grated parmesan, plus more for garnish
Preparation
Step 1
Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add Cabernet and reduce until most of the liquid has evaporated. Add tomatoes and sugar and boil; simmer until thick. Add red pepper flakes and dried oregano . Summer for 1 1/2 to 2 hours partially covered. Just before serving add basil, vinegar, kosher salt, pepper and a drizzle of olive oil. keep warm.
Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan, and kosher salt. Divide between bowls and top with ragù; garnish with more parmesan.