Sausage Ragù Over Polenta

This quick (Sausage Ragù Over Polenta), comforting ragù is a great way to change up pasta night. Italians use a sautéed mixture of minced onion, carrot, and garlic as the foundation for many sauces, called soffrito. Our method creates a rich, cohesive sauce in half the time. If you have a food processor, add the onion, carrot, and garlic, and pulse 2 or 3 times until very finely chopped.

Look for bulk sausage, not links, to save the trouble of removing the casings. You can also substitute ground pork, ground beef, or ground turkey. Instead of pasta, we like serving this quick pork ragù over creamy, gluten-free polenta.