A long time favorite recipe in our house is inspired from Chef Nancy Silverton. Nancy's “A Twist of
the Wrist” cookbook is full of simple recipes with complex flavors. The Italian Sausage Ragu has been served to cellar crews, sales teams, VIPS, and at home more times that we can count.
Last week Ali made this recipe with Tofu replacing the pork sausage, it was delicious! It's great with polenta, pasta or even on a bed of crispy Arugula too.
Insider tip: have a bottle of Smith Story Sauvignon Blanc chilled in the fridge before cooking.
Smith Story Wine Pairing: Smith Story Cabernet Franc or Cabernet Sauvignon.
Italian Ragu
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Ingredients
• 1⁄4 cup olive oil
• 1 lb. mild Italian sausages, casings removed
• 2 cloves garlic, minced
• 1 (28-oz.) can/box organic pureed tomato -
1 jar of roasted red peppers (piquillo)
• 1 1⁄2 tbsp. aged balsamic vinegar
• 1/4 cup chopped Italian parsley
• Kosher salt and freshly ground black pepper, to taste
• 1 tsp. fine sea salt
• 1 1⁄4 cups polenta (not quick-cooking) or yellow cornmeal (water can be substituted with milk for a creamier texture).
• 1/2 stick of butter (can be non-dairy butter)
• 1⁄2 cup freshly grated parmesan, plus more for garnish
The polenta can also be made ahead, but you'll need to whisk in a bit of water or milk to loosen it while you warm it on the stove.
Instructions
STEP 1
Open a bottle of Smith Story Cabernet Franc or Smith Story Cabernet Sauvignon and set aside. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Dice peppers to add along with garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 20 minutes. Add parsley, vinegar, kosher salt, and pepper; keep warm.
STEP 2
Meanwhile, pour yourself a glass of Smith Story Sauvignon Blanc and bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan, and kosher salt. Divide between bowls and top with ragù; garnish with more parmesan.