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Serves : 4
© Erin Kunkel

How to Make It

Step 1    

In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Step 2    

Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.

Step 3    

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.

Step 4    

Serve the polenta topped with the meat sauce. Pass additional Parmesan.

Suggested Pairing

Homey food calls for a simple but flavorful red wine. For a touch of regional authenticity, select a Sangiovese di Romagna.

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Aggregate Rating value: 4

Review Count: 4952

Worst Rating: 0

Best Rating: 5

Author Name: Wendy Spackman Mitchell

Review Body: This sauce was awesome! So awesome that I am making it again just three days later. It's super easy to make and oh so good, everyone including my 5 year old loved it. It's a keeper.

Review Rating: 5

Date Published: 2017-03-23