BAKED POLENTA WITH BEEF AND SAUSAGE RAGU
A rich and flavourful beef and sausage ragu topped with creamy polenta and baked in the oven. A delicious comfort food dish to keep you warm this winter.
Provided by Emily Kemp
Categories Main Course
Time 2h20m
Number Of Ingredients 15
Steps:
- Finely chop the carrot, onion, celery and garlic. Add everything apart from the garlic to a large pan with the olive oil and saute gently for around 6-7 minutes until the veg is soft but not browned.
- Add the beef mince, sausage meat removed from their skins and garlic to the pan and brown the meat. If a lot of fat comes out of the sausages, spoon some of the excess out.
- Once browned add the wine and let it reduce by half. Then add the passata/pureed tomatoes with a couple tbsp of water and a good pinch of salt and pepper.
- Stir the ragu so everything is combined and let it simmer gently, covered for 1 and a half to 2 hours. If the sauce reduces too much top it up with a little water.
- While the ragu is simmering, make the polenta.
- Bring 4 cups (1 litre) of water to a boil, add a good pinch of salt to the water. Pour the polenta into the water whilst constantly stirring. Turn the heat down to medium/low and keep stirring until the polenta becomes thick and smooth.
- Turn off the heat and add the butter and parmesan cheese, stir it into the polenta until melted. Check if it needs more seasoning and add accordingly.
- Pour the polenta onto a large baking tray and smooth it out. Let it cool then place in the fridge until the ragu is ready.
- When the ragu is ready preheat the oven to 180°C/350F/gas mark 4.
- Transfer the ragu into a large baking dish. Remove the polenta from the fridge and cut out rounds using a cookie cutter or glass or cut it into strips and place them on top of the ragu.
- Bake in the oven for 30 minutes. The polenta will be slightly crunchy on top and the ragu bubbling, let it cool for 5 minutes then serve.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
- Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
TOMATO, SAUSAGE AND CORNBREAD BAKE #RAGU
Ragú® Recipe Contest Entry. Ragu tomato sauce brings out the spicy flavor of Italian sausage and caramelized onions baked on a cornbread base.
Provided by Kirk Y.
Categories Sauces
Time 2h15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 375°.
- cook sausage in pan, drain on paper towel. wipe pan clean with paper towel.
- place oil and onions into pan, sprinkle with sugar. add garlic and cook until onions are caramelized.
- in a bowl mix cornbread mix, milk, sour cream, salt, egg, and cilantro.
- spray an 8" pie pan. spread onions and sausage evenly on bottom of pan.
- place cheese on top of sausage / onions.
- then spread 1/2 cup Ragu sauce on top.
- pour cornbread mixture on top, spreading evenly.
- bake for 25 minutes.
- let set for 5 minutes, then invert onto plate and slide onto sprayed baking sheet. Cornbread is now on bottom.
- spread remaining Ragu sauce on top of onions/sausage.
- Sprinkle bread crumbs and parmesan cheese on top.
- bake for an additional 5 minutes or until bread crumbs are browned.
Nutrition Facts : Calories 501, Fat 29.7, SaturatedFat 11.3, Cholesterol 87, Sodium 1305.5, Carbohydrate 40.3, Fiber 3.5, Sugar 12.4, Protein 17.7
RAGU POLENTA AND SAUSAGE BAKE #RAGU
Ragú® Recipe Contest Entry. Polenta rounds are breaded and fried to perfection, then layered with Italian Sausage, fresh arugula, Ragu Chunky Roasted Garlic Pasta Sauce, and fresh goat cheese. It's all baked until it's hot and irresistible!
Provided by haveyourselfatime
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Brown the sausage and set aside.
- In a deep saucepan, heat the oil to 360 degrees.
- Slice the polenta into 12 1/2 inch rounds. Mix the flour with the salt and half the pepper. Dip the polenta rounds into the seasoned flour, then the egg, and finally the bread crumbs.
- Fry the polenta rounds 1 minute per side until golden.
- Pour about 3/4 Cup of the Ragu into an 8 X 8 casserole dish.
- Alternately layer the polenta rounds and the sausage into the baking dish.
- Top with 3/4 of the arugula, the remaining Ragu, and the goat cheese.
- Bake 20 minutes until hot and bubbly.
- Top with the remaining arugula and black pepper. Cut into squares and serve.
Nutrition Facts : Calories 1196.4, Fat 94.4, SaturatedFat 19.3, Cholesterol 167.8, Sodium 2595, Carbohydrate 50.2, Fiber 2.6, Sugar 3.2, Protein 36.4
POLENTA TART WITH SAUSAGE SAUCE #RAGU
A polenta crust tart recipe, coupled with goat cheese, fresh veggies and an Italian sausage sauce. The recipe is quick and easy and can be versatile for many types of meals. This is also a gluten free option too. Ragú® Recipe Contest Entry
Provided by susandonato
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Oil a 10-inch tart pan with removable base with olive oil or cooking spray and set aside.
- Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.
- Remove the sausage meat from the casing and brown in a fry pan until cooked. Add the sausage crumbles to the Ragu sauce and heat on the stove until slightly warm.
- Remove from tart from the oven and spread a thin layer of goat cheese over crust. Arrange sun dried tomatoes,peppers and onions and basil leaves on top of the cheese. Top with sausage Ragu sauce and return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, toast the bread crumbs in a pan with hot melted butter. Remove the sides from the tart pan and sprinkle top with fresh basil, breadcrumbs, Italian seasoning and a drizzle of olive oil.
Nutrition Facts : Calories 274.8, Fat 10.5, SaturatedFat 4.7, Cholesterol 16.1, Sodium 345.6, Carbohydrate 36.3, Fiber 4.2, Sugar 3.3, Protein 10.4
POLENTA PASTICCIATA #RAGU
Ragú® Recipe Contest Entry. This polenta pasticciata is full of hearty Italian flavors. It's warm and filling which makes it perfect for the cool nights ahead.
Provided by MyMansBelly
Categories Sauces
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Ragu Recipe Contest Entry.
- Pre-heat oven to 400 degrees Fahrenheit.
- Butter the bottom and sides of a 9" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven.
- In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits.
- Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick.
- Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top.
- In a large skillet, break up the Italian sausage and cook until it is browned and cooked through.
- Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside.
- Pour half of the polenta into the springform pan and spread it evenly in the pan.
- Slice the log of goat cheese into equally thick slices (about 20) and arrange half of the goat cheese evenly over the top of the polenta.
- Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta.
- Spread the arugula evenly over top of the cheese.
- Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan.
- Pour remaining polenta over top of the meat sauce and spread evenly in the pan.
- Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer.
- Arrange the remaining goat cheese evenly on top of the meat sauce.
- Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata.
- Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes.
- Remove from oven when cheese is golden brown and bubbly.
- Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.
Nutrition Facts : Calories 488.2, Fat 32.1, SaturatedFat 15.8, Cholesterol 74.5, Sodium 1320, Carbohydrate 27.1, Fiber 2.3, Sugar 1.5, Protein 23.2
RAGU SAUSAGE AND POLENTA BAKE #RAGU
Ragú® Recipe Contest Entry. This beautiful casserole comes together in minutes with the use of flavorful Ragu Pasta sauce and prepared polenta. It's layered with Italian sausage, peppery arugula, and creamy goat cheese, and is a comforting dish your family will love.
Provided by haveyourselfatime
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- In a deep, heavy skillet, brown the Italian Sausage. Drain off the fat and set aside. Wipe out the skillet.
- To the same skillet, add the canola oil and heat to 360 degrees.
- Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl. Add the salt and 1/2 tsp of the pepper to the flour and stir.
- Slice the polenta into 1/2 inch rounds. Dip each slice in the seasoned flour, then the egg, then the bread crumbs. Repeat with all of the polenta.
- Fry each polenta round for about one minute per side, just until browned. Drain on paper towels.
- In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
- Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go. Fill the entire dish with alternating polenta and sausage.
- Spoon the remainder of the Ragu onto the casserole. Top it with 1/2 of the arugula. Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
- Bake for 20 minutes, just until the ingredients are heated through.
- Top with the remaining arugula and black pepper. Cut into squares and enjoy.
Nutrition Facts : Calories 1196.4, Fat 94.4, SaturatedFat 19.3, Cholesterol 167.8, Sodium 2595, Carbohydrate 50.2, Fiber 2.6, Sugar 3.2, Protein 36.4
More about "ragu sausage and polenta bake ragu food"
BAKED ITALIAN SAUSAGE RAGU WITH POLENTA - LOS ANGELES TIMES
From latimes.com
Servings 6Estimated Reading Time 8 minsCategory MAINSTotal Time 2 hrs 25 mins
- Prick the sausages at 1/2-inch intervals. Heat the oil in a 4-quart pot over medium-low heat. Add the sausages and slowly brown them on all sides for about 10 minutes; remove to a plate.
- Cut the pancetta into large dice. Add the pancetta, onion, garlic, pepper flakes, sage and rosemary and cook until tender, 15 minutes. Add the tomato paste, wine and beef broth and cook for 5 minutes. Add the chopped tomatoes and cook for 5 minutes more. Return the sausages and any remaining juices to the pot and simmer for 10 minutes.
- Remove the pot from the heat and transfer the sausages to a cutting board. Slice them lengthwise, then cut crosswise into half-moons. Return the sausages to the pot, along with any juices left on the cutting board. Add the parsley and set aside.
- Heat the oven to 350 degrees. Layer one-half cup of polenta, one-fourth of the ragu and one-third of the mozzarella in a 9-inch square baking dish. Sprinkle with a third of the Parmigiano. Repeat for 2 more layers, then top with the remaining ragu. Bake for 1 hour, 15 minutes. Let cool slightly, then cut into 6 servings.
POLENTA WITH SPICY SAUSAGE RAGù RECIPE | MUTTI
From mutti-parma.com
SAUSAGE RAGù OVER CREAMY POLENTA - GOOLSBY SAUSAGE
From goolsbysausage.com
HOW TO MAKE ITALIAN AMERICAN FAVORITES: SAUSAGE RAGU AND FLUFFY …
From youtube.com
ITALIAN SAUSAGE RAGU OVER POLENTA - THE MOUNTAIN KITCHEN
From themountainkitchen.com
SAUSAGE RAGU OVER CREAMY POLENTA RECIPE | MYRECIPES
From myrecipes.com
BAKED ITALIAN SAUSAGE RAGU WITH POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
RAGU RETAILER - DOLLAR GENERAL IN WARRENTON, VIRGINIA
From mystore411.com
RECIPE: BAKED ITALIAN SAUSAGE RAGù WITH POLENTA - FOOD NEWS
From foodnewsnews.com
RAGU RETAILER - FRED MEYER IN WARRENTON, OREGON - LOCATION
From mystore411.com
BAKED PASTA WITH SAUSAGE RAGU RECIPE | HIGHLAND FARMS
From highlandfarms.ca
RAGU RETAILER - LOWES FOOD STORE IN WARRENTON, NORTH CAROLINA ...
From mystore411.com
RAGU RETAILER - FAMILY DOLLAR IN WARRENTON, NORTH CAROLINA
From mystore411.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love