This totally delicious sausage and white bean ragu with cheesy polenta recipe is one of our own...and it's a new favourite...we absolutely love it!
It's the perfect winter warmer meal. The ragu is full of flavour from the sausages, pancetta and a perfect balance of herbs, add to that a tin of white beans and you have a delicious bowl of comfort food. We love it with the cheesy polenta, but had a spare portion and enjoyed it with pasta.
Tips
- Pasta will also work well if you don’t fancy the cheesy polenta – cook 300g as per the packet instructions at Step 4.
- 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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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
- 250g pancetta lardons
- 1.5 tbsp tomato puree
- 300ml chicken stock
- 500ml tomato passata
- 400g 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 Tips):
- 750ml boiling water
- 250ml milk
- 2 cloves garlic, finely chopped
- 1 tsp fine sea salt
- 200g quick polenta
- 80g parmesan cheese, grated
- 60g unsalted butter, diced
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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 caramelise. Stir in the stock and passata and bring to the boil.
- Reduce the heat to medium low and simmer for 25 to 30 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. Divide the cooked cheesy polenta among bowls and spoon over the ragu. Garnish with grated parmesan and enjoy!!
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Sausage and White Bean Ragu with Cheesy Polenta
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
- 250g pancetta lardons
- 1.5 tbsp tomato puree
- 300ml chicken stock
- 500ml tomato passata
- 400g 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):
- 750ml boiling water
- 250ml milk
- 2 cloves garlic finely chopped
- 1 tsp fine sea salt
- 200g quick polenta
- 80g parmesan cheese grated
- 60g 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 caramelise. Stir in the stock and passata and bring to the boil.
- Reduce the heat to medium low and simmer for 25 to 30 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. Divide the cooked cheesy polenta among bowls and spoon over the ragu. Garnish with 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.
- 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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