02/05/2014
Polenta w/ Sausage Ragu
Ingredients:
Polenta – salt, polenta cornmeal, unsalted butter, water
Ragu – tomato sauce, tomato paste, red wine, spicy Italian sausage, mild Italian sausage, Italian spices (oregano, sage, rosemary,), bay leaf, onion, garlic, parmesan cheese
Cooking Directions:
Polenta - Boil 6 cups of water, Gradually whisk in 1 ¾ cups of polenta cornmeal and reduce the heat to simmer to continue mixing until you achieve the thickness you desire with your polenta (~15 minutes), Turn off heat add butter and grated parmigiano cheese
Ragu – Dice ½ yellow onion and 4-6 cloves of garlic. Add olive oil to sauté dish, sweat onion and garlic. Add ¼ cup of red wine, reduce wine (2-3 minutes, medium heat.) Add 3-4 table spoons of Italian spices, 1 bay leaf. Brown sausages with herbs and spices. Once cooked add the 28 oz of tomato sauce + 1 table spoon of tomato paste + ¼ cup of red wine. Simmer for 4-5 hours. Add salt and pepper for taste.
Wine: 2008 G.Reedy Cabernet Sauvignon, contact us if you need some!
G.Reedy Memory: Winter season always reminds me of warm food and this polenta w/ sausage ragu is a perfect dish for a winter Saturday or Sunday with your family or friends. When we were in Florence we would enjoy polenta with a bottle Italian red wine at a restaurant off the piazza Santa Maria Novella a couple blocks from our piccolo apartment on Via dei Banchi.