Polenta and sausage ragu

Ingredients

• 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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