Pork Sausage Ragù with Soft Polenta

sbs.com.au

Ama_Di

Ragù

1 white onion, finely diced

1 celery stick, finely diced

1 large carrot, finely diced

olive oil, for cooking

1 kg Italian sausages (with no fennel), casings removed

185 ml (¾ cup) good-quality red wine

5 large very ripe ox-heart tomatoes

250 ml (1 cup) salt-reduced chicken stock

⅓ cup tomato paste concentrate

3 garlic cloves, finely diced

3 fresh bay leaves

1 sprig basil

1 tbsp dried oregano

1 pinch cayenne pepper

1 tsp caster sugar

Polenta

1 litre (4 cups) water

1 pinch table salt

1 cup coarse polenta

2 tbsp butter

1 cup mixed finely grated parmesan and pecorino cheese, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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