Issues I have with The OC:
• Olivia Wilde’s character is 17 and manages a bar. Just, no
• Why is DJ the pool guy so grim all the time. He’s got it pretty good
• Lindsay. She’s a major, major drag
• The pronunciation of Kirsten
• The two main characters being unable to act.
Other than that, I’m an addict.
Correlation to this soul soothingly good recipe? Absolutely none. Just think a warm and cosy take on bolognese that paired with polenta is a pile of Nonna hugs from Italy’s North.
Italian Pork Sausage Ragu with Polenta
Serves 4
Ingredients
- Olive oil
- 1 onion, diced
- 4 cloves of garlic, crushed
- 1 carrot, peeled and finely diced
- 2 stalks of celery, finely diced
- 1 sprig of rosemary, chopped
- 500g Italian pork sausages
- 2tbs tomato paste
- 1 700g jar of passata
- 1 1/2 cups chicken stock
- 1tsp sugar
- Little handful of chopped flat leaf parsley
- Parmesan to serve
- Salt & pepper
1 cup of polenta (optional)
Method
Start by getting your onion, garlic, carrot, celery and rosemary all chopped up nice and finely then heat up a big glug of olive oil in a large (preferably non-stick) pot and add the veg. Keep the low as you saute for 10 minutes stirring regularly.
While that’s cooking away squish out the sausage meat from the skins until tiny little bits or small meatballs then add all the meat to the pot. Turn up the heat and caramelise off before stirring through the tomato paste. After a few minutes, pour in the passata and chicken stock. Sprinkle with salt, pepper and the sugar, bring to the boil then reduce to a gentle simmer over a low heat. Stirring every now and then, cook this for 30-45 minutes or until thick and rich. Have a taste to make sure it doesn’t need more salt or pepper. Serve with the parsley and parmesan.
It was while this was cooking that I made my polenta. Just follow the instructions on the packet. If you can’t be bothered just serve with pasta 🙂