Sweet Italian sausage and deep tomato flavor come out strong in this Italian dish. Creamy polenta provides a nice change of pace from the usual carbs (pasta, rice, or bread). This rich ragu, paired with buttery, cheesy polenta, is a meal my family always looks forward to eating.

Preparation List for Pork Ragu over Polenta

• Servings: 4-6
• Total Time: 1 hour 10 min
• Ragu Ingredients:
  • 2 cups(475ml) tomato passata (Mutti brand is good)
  • 1 lb(450g) ground pork
  • 5 pork ribs
  • 3 tablespoons(45ml) extra virgin olive oil
  • 1/2 onion diced
  • 1 carrot diced
  • salt
  • pepper
  • 1 lb(450g) Italian pork sausage without casing
  • Fresh grated parmesan or pecorino romano for serving
• Polenta Ingredients:
  • Store bought pre-made polenta
  • OR make your own polenta:
    • 2 cups(475ml) cornmeal
    • 1/2 cup(60g) grated parmesan or pecorino cheese
    • 2 tablespoons(30g) unsalted butter
    • 6 cups(1400ml) water + some extra warm/hot water
    • salt and pepper

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Pork Ragu over Polenta Recipe

• Add Ribs. Add the 5 pork ribs to the pan and mix them in with the vegetables. Cook until all sides of the ribs have taken on color (see below).

• Add Sausage and Ground Pork. Add 1lb(450g) ground pork, 1/4 lb(110g) Italian pork sausage without casing, and a small amount of salt to the pot and mix it through. Cook the mixture until all the meat has taken on color (see below).

• Add tomato passata and long simmer. Add the two cups of tomato passata to the pot, stir, and turn the heat down to a low simmer. Let this mixture cook like this for about an hour, stirring occasionally (every 10 – 15 minutes or so). Once the hour is up, it is finished, turn off the heat.

• Cook Sausage. While we are waiting for the ragu to cook, we will prepare sausage. The remaining 3/4 lb(340g) sausage should be broken up into bite size pieces a bit smaller the top joint of your thumb. Heat a large pan over medium heat and add 1 tablespoon(15ml) of olive oil and the sausages pieces. Cook the sausage pieces for about 10 min until they are cooked through and done. Once cooked through, set sausage pieces aside on a plate with a paper towel on it to absorb extra grease.

• Cook Polenta. While the ragu is cooking, we can make polenta. You can either use pre-made store bought polenta which you prepare using the package instructions, or make your own (the better option in my opinion). Here is my recipe for polenta if you decided to make your own.

• Assemble and Serve: For each serving dish, put a layer of polenta about 1/2 inch(1cm) thick, then spoon ragu over the top of the polenta. Add a cooked rib to each plate, add cooked Italian sausage pieces, top with more parmesan or pecorino cheese (if desired). Serve.