Spicy polenta with sausage ragu

Spicy polenta with sausage ragu

This rich ragu (or sauce) obtains its umami from sweet carrot, onion, and pleasantly sharp fennel. Its deep flavors are livened up with two types of canned tomato working together to provide balance and depth. While this recipe has a spicy kick, you can temper it by using half spicy, half sweet Italian sausage (or all sweet sausage) if desired.

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 40 min (COOK TIME: 15 min / PREP TIME: 25 min)

cooking sketch Medium


  • 2 tbsp extra virgin olive oil
  • 1 lb spicy Italian sausage, casings removed
  • 1 cup chopped onion (from 1 small onion)
  • 1/2 cup chopped fennel (from 1 small bulb)
  • 1/2 cup chopped carrot (from 1 medium carrot)
  • 5 cloves garlic, thinly sliced
  • 3 tbsp chopped fresh oregano, divided
  • 1/2 tbsp chopped fresh rosemary
  • 1/2 cup dry white wine
  • 1 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 1 can Mutti® Finely Chopped Tomatoes (14 oz., Polpa)
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp pepper
  • 2 cups chicken stock
  • 2 cups whole milk
  • 1 cup instant cooking polenta
  • 4 oz grated Pecorino Romano, divided
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Spicy polenta with sausage ragu: Method

  1. Heat oil in a large high-sided skillet over medium-high heat. Add sausage; cook until browned, 5-6 minutes, stirring occasionally to crumble. Add onion, fennel, carrot, and garlic. Cook 7-8 minutes or until vegetables are soft, stirring occasionally. Add 1-1/2 tablespoons oregano, rosemary; cook 2 minutes. Add wine; cook until reduced by half, 1-2 minutes. Add tomato paste; cook 2 minutes or until thickened, stirring frequently. Add chopped tomatoes and 1/2 teaspoon each salt and pepper. Bring to a boil over high heat, reduce heat to medium, and simmer 6-7 minutes, stirring occasionally.
  2. Meanwhile, bring stock and milk to a boil over high heat in a large saucepan. Whisk in remaining 1/4 teaspoon salt and polenta. Reduce heat to medium, and cook until thick and creamy, 3-5 minutes, whisking frequently. Remove from heat. Stir in 3 ounces Pecorino Romano cheese.
  3. Divide polenta among 4 shallow bowls. Top with sausage mixture. Sprinkle with remaining oregano and cheese.

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Also made with: Double concentrated tomato paste

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