Looking for a rustic, comforting dish that uses the last flush of garden tomatoes? This tomato and sausage ragu with polenta is exactly what you need! With sausages into a rich sauce, served over creamy polenta, this dish feels a little heartier, perfect for mid-September evenings when tomatoes are still sweet but the air is getting crisp.
Ingredients (serves 4)
- 500 g (1 lb) ripe tomatoes (or 1 tin good-quality whole plum tomatoes if needed)
- 300 g (10 oz) Italian sausages (mild or spicy, depending on preference)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 120 ml (½ cup) red wine (optional, but deepens flavour)
- 1 tsp fresh rosemary, finely chopped (or thyme)
- 1 bay leaf
- 500 ml (2 cups) chicken or vegetable stock
- Salt and freshly ground black pepper
For the polenta
- 150 g (1 cup) quick-cook polenta
- 700 ml (3 cups) water or stock
- 40 g (¼ cup) Parmesan, grated
- 2 tbsp butter
Method
Step 1 – Prepare the sauce base. Heat olive oil in a large pan. Remove sausage from casings, crumble into the pan, and cook until browned. Add onion and garlic, sauté until soft and fragrant.
Step 2 – Build the ragù. Stir in tomato paste and cook for 1 minute. Deglaze with red wine (if using), simmer until mostly evaporated. Add chopped fresh tomatoes (or tinned), rosemary, bay leaf, and a splash of stock. Simmer gently, uncovered, for 30–40 minutes until thick and rich. Add more stock as needed.
Step 3 – Make the polenta. Bring water/stock to a boil in a saucepan. Slowly whisk in polenta, reducing heat to low. Stir often until thick and creamy (about 5–7 minutes for quick-cook). Stir in butter and Parmesan, season to taste.
Step 4- Serve and spoon the polenta into shallow bowls, top with the tomato-sausage ragù. Drizzle with olive oil, sprinkle extra Parmesan, and maybe a few basil leaves for brightness.
