Polenta con Salsiccia (Polenta with Tomato and Sausage Ragù)

• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 450 g Pork sausage
• 125 ml Red wine
• 500 g Tomato passata
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 180 g Polenta
• 45 g Parmesan

1. Finely chop the onion and crush the garlic. Heat the olive oil in a large frying pan over medium heat.
2. Add the pork sausage and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until well browned. Stir in the onion and cook for 6 to 8 minutes until softened, then add the garlic for 1 minute until fragrant.
3. Pour in the red wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Add the tomato passata, 1 tsp of the fine sea salt and the black pepper, then simmer gently for 15 to 20 minutes until thick and rich.
4. Meanwhile, bring 750 ml water to the boil in a saucepan and stir in the remaining 1 tsp fine sea salt. Whisk in the polenta in a steady stream, then cook over low heat for 10 to 15 minutes, stirring often, until smooth and soft.
5. Grate the parmesan and stir half into the polenta. Taste and adjust seasoning if needed, then spoon the polenta into bowls and top with the sausage ragù. Finish with the remaining parmesan and serve straight away.

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