Polenta con Ragù di Salsiccia (Creamy Polenta with Sausage Ragù)

• 1 medium Yellow onion
• 2 pieces Celery
• 1 medium Carrot
• 2 cloves Garlic
• 1 sprig Fresh rosemary
• 2 tbsp Extra virgin olive oil
• 400 g Italian pork sausage
• 150 ml Red wine
• 500 g Tomato passata
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Polenta
• 60 g Parmesan

1. Finely chop the onion, celery and carrot. Crush the garlic, and strip the rosemary leaves from the sprig.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion, celery and carrot with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and sweet.
3. Add the garlic and rosemary and cook for 1 minute until fragrant. Crumble in the sausage meat and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining.
4. Pour in the red wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Stir in the passata, then simmer gently for 12 to 15 minutes until rich and glossy; season with the remaining salt and the black pepper.
5. Meanwhile, bring 800 ml water to the boil in a saucepan and whisk in the polenta in a steady stream. Reduce to a low heat and cook for 10 to 12 minutes, whisking often, until thick and creamy.
6. Take the polenta off the heat and stir in half the parmesan until melted and smooth. Spoon into bowls, top with the sausage ragù, and finish with the remaining parmesan.

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