Sausage and White Bean Ragu with Cheesy Polenta
A rustic Italian-inspired sausage and white bean ragu served over creamy, cheesy polenta. A hearty, flavour-packed dish that’s perfect for cosy evenings or weekend dinners.
Equipment
Ingredients
- 2 tsp fennel seeds roughly ground using a pestle and mortar
- 6 pork sausages skins removed and meat roughly chopped
- 1.5 tbsp extra virgin olive oil
- 1 red onion finely chopped
- 2 cloves garlic finely chopped
- 1.5 tbsp fresh oregano leaves finely chopped
- 1.5 tbsp fresh parsley finely chopped plus extra leaves chopped, to garnish
- 250 g (8.8 oz) pancetta lardons
- 1.5 tbsp tomato puree
- 300 ml (1 ⅓ cups) chicken stock
- 500 ml (18.6 oz) tomato passata
- 400 g (14.1 oz) tin white beans (cannellini or butter beans work well), drained and rinsed
- salt and freshly ground black pepper
- parmesan cheese grated, to garnish
For the cheesy polenta (see Notes):
- 750 ml (3 ¼ cups) boiling water
- 250 ml (1 cups) milk (I use semi-skimmed)
- 2 cloves garlic finely chopped
- 1 tsp fine sea salt
- 200 g (7.1 oz) quick polenta
- 80 g (2.8 oz) parmesan cheese grated
- 60 g (2.1 oz) unsalted butter diced
Instructions
- Place the chopped sausage meat into a bowl along with the ground fennel seeds. Mix well to ensure they’re well combined and set aside.
- Heat the oil in a large saucepan over a high heat. Add the onion, garlic, herbs and pancetta, and cook, stirring frequently, for 5 to 6 minutes until the onion has softened and the pancetta starts to brown. Scatter over the sausage meat and fennel mixture, and cook, breaking up the meat with a wooden spoon, for 4 to 5 minutes until the meat has broken down and begins to brown. Stir in the tomato puree and cook, stirring, for 30 seconds, to combine. Stir in the stock and passata and bring to the boil.
- Reduce the heat to medium low and simmer for 25 minutes until the meat has cooked and the sauce has thickened.
- Once the ragu has been simmering for about 10 to 15 minutes, cook the cheesy polenta - heat a medium saucepan over a medium heat and add the boiling water, milk, chopped garlic and salt. Bring to a simmer and then sprinkle in the polenta gradually, whisking continuously until it’s all in the pan. Reduce the heat to medium low and cook for 10 minutes, stirring frequently. Finally, add the grated parmesan and diced butter – stir until all of the butter has melted. Add more water if required to get desired consistency.
- Stir the white beans into the ragu, season to taste, and return to the boil, then simmer for 5 minutes. Divide the cooked cheesy polenta among bowls and spoon over the ragu. Garnish with chopped parsley and grated parmesan and enjoy!!
Notes
- Pasta will also work well if you don’t fancy the cheesy polenta – cook 300g as per the packet instructions at Step 4.
- Optional ragu variations:
- Add a splash of red wine for depth.
- Chopped sun-dried tomatoes or roasted red peppers will add more richness.
- A handful of spinach, kale or cavelo nero stirred in at the end will give colour and nutrition.
- For spice add some chilli flakes.
- Use chorizo sausages and paprika for a smoky Spanish twist.
- This sausage and white bean ragu with cheesy polenta recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 1232kcal | Carbohydrates: 86g | Protein: 49g | Fat: 78g | Saturated Fat: 30g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 2149mg | Potassium: 1791mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1667IU | Vitamin C: 21mg | Calcium: 490mg | Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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