Sausage ragout served over polenta! Has a great spicy flavour (if you add in the optional hot sauce), and an overall flavourful dinner. Although a unique dish, I have served it twice to company, and it was always enjoyed!

Sausage Ragout

(Serves 4)

2 tsp oil
1 1/3 lbs Italian sausages
1 onion, sliced
4 cloves of garlic, crushed
1 green pepper, cubed
28 oz diced tomatoes
1/4 cup tomato paste
1 cup beef broth
1 tsp sage
1 tsp basil
1/2 tsp pepper
1/4 tsp salt
1 tsp hot pepper (optional)
Polenta (to serve ragout over)

Heat oil in large, deep frying pan on medium heat. Add sausages. Cook about 15 minutes, turning occasionally, until browned. Remove sausages, cut diagonally into 1/2″ slices. Drain all but 1 Tbsp of oil in the frying pan. Add onions, garlic, and green pepper. Saute on medium-high heat for about 5 minutes, until onion is softened. Add sausages and remaining ingredients to onion mixture. Stir. Bring to boil, uncovered, for about 30 minutes, stirring occasionally, until sauce is thickened.

Serve over polenta!

My Mom gave me this recipe years ago. She got it from a Jean Pare magazine that is no longer published.

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