Hearty Italian Sausage Ragu (For Pasta & Polenta) Recipe

I made a Sausage Ragu with mushrooms, red wine and a sneaky hit of cinnamon that turns plain pasta or polenta into something dangerously addictive.

I’m obsessed with this Sausage Ragu because it hits like actual comfort food without being precious. The spicy Italian sausage collapses into a thick, wildly savory sauce that refuses to be subtle, and the edge pulls it all taut.

I love it spooned over pasta, but mostly I crave it with Italian Sausage And Polenta for that ridiculous forkful that coats your mouth. Acid and smoke and fat all arguing at once.

It’s messy, loud, and deeply satisfying. I want to eat it straight from the pot.

No shame, I’ll lick the bowl too. I still swoon every damn time.

Ingredients

• Spicy sausage gives bold, meaty protein.
• Olive oil’s silky pan flavor.
• Onion gives sweet savory base.
• Garlic’s punch and aroma.
• Mushrooms add earthiness and texture.
• Crushed tomatoes make saucy, bright backbone.
• Tomato paste concentrates tomato depth.
• Red wine adds rich, tangy notes.
• Broth stretches sauce and adds savor.
• Basically cinnamon sneaks subtle warmth.
• Oregano gives classic herby punch.
• Fresh basil brightens; dried’s handy.
• Red pepper flakes add adjustable heat.
• Bay leaf provides quiet background depth.
• Sugar tames sharp tomato acidity.
• Salt and pepper’ll balance flavors.
• Parsley or basil garnish freshens finish.
• Grated cheese adds salty, nutty richness.
• Pasta or polenta soaks up sauce.

Ingredient Quantities

• 1 pound spicy Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 8 ounces cremini or button mushrooms, sliced
• 28 ounces crushed tomatoes (one large can)
• 2 tablespoons tomato paste
• 1/2 to 3/4 cup dry red wine, a splash more if you like it
• 1/2 cup low sodium chicken or beef broth
• 1/4 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or 1 tablespoon fresh chopped
• 1/4 teaspoon red pepper flakes, or more for extra heat
• 1 bay leaf
• 1 teaspoon granulated sugar, optional if tomatoes taste too sharp
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped for garnish
• Grated Parmesan or Pecorino, for serving
• For serving: about 12 ounces pasta or 1 cup dried polenta (use gluten free pasta or polenta if needed)

How to Make this

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage (casings removed) and break it up with a wooden spoon; cook until nicely browned, about 6 to 8 minutes. Transfer the browned sausage to a plate and set aside, leaving some fat in the pan.

2. Reduce heat to medium, add the chopped onion and a pinch of salt to the pan, and cook until soft and starting to brown, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms release their liquid and it mostly evaporates, another 4 to 5 minutes.

3. Stir in the tomato paste and cook 1 minute to deepen the flavor, scraping up any browned bits from the bottom of the pan.

4. Pour in the red wine and use a wooden spoon to deglaze the pan, scraping up any stuck bits. Let the wine reduce by about half, 2 to 3 minutes.

5. Return the browned sausage to the pot and add the crushed tomatoes, chicken or beef broth, ground cinnamon, dried oregano, dried basil (or fresh), red pepper flakes, bay leaf, and optional sugar if your tomatoes taste too sharp. Stir to combine and bring to a gentle simmer.

6. Reduce heat to low, cover partially, and simmer gently until the sauce is thickened and flavors meld, at least 30 minutes and up to 1 hour for deeper flavor. Stir occasionally, and if it gets too thick add a tablespoon or two of broth or water.

7. While the ragu simmers, cook the pasta according to package directions or prepare polenta: bring 4 cups water (or a mix of water and milk) to a boil, slowly whisk in 1 cup dried polenta, reduce heat and cook, stirring, until thick and creamy, about 20 to 30 minutes. Season pasta or polenta with salt and a bit of butter or olive oil.

8. Taste the ragu and adjust seasoning with salt, black pepper, and more red pepper flakes if you want it spicier. Remove and discard the bay leaf.

9. Serve the ragu spooned over cooked pasta or creamy polenta, sprinkle with chopped fresh parsley or basil and grated Parmesan or Pecorino. Leftovers taste even better the next day, so don’t be afraid to make extra.

Equipment Needed

1. Large skillet or Dutch oven (for browning sausage and simmering the ragu)
2. Wooden spoon (to break up sausage and scrape the pan)
3. Chef knife and cutting board (for onion, garlic, mushrooms and herbs)
4. Can opener (for crushed tomatoes)
5. Measuring cups and spoons (wine, broth, tomato paste, spices)
6. Medium pot (to cook pasta) or heavy saucepan (for polenta)
7. Whisk (for slowly stirring polenta into boiling liquid)
8. Colander (to drain pasta)
9. Ladle or large spoon (to serve the ragu over pasta or polenta)
10. Grater (for fresh Parmesan or Pecorino)

FAQ

Hearty Italian Sausage Ragu (For Pasta & Polenta) Recipe Substitutions and Variations

• Spicy Italian sausage: swap with sweet Italian sausage or ground pork plus 1/2 teaspoon crushed red pepper, or use ground turkey plus a pinch of fennel seeds for lighter flavor. If you want less grease, drain browned meat on paper towels.
• Dry red wine: replace with equal parts low sodium broth plus 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar, or just use extra broth if you prefer no booze. Add the vinegar near the end for brightness.
• Cremini mushrooms: use sliced button mushrooms, chopped portobello, or even diced eggplant for a meaty bite. If using eggplant, salt it and let it rest to pull out bitterness, then pat dry.
• Polenta (for serving): swap with creamy grits, mashed potatoes, or 12 ounces pasta (gluten free versions work too). For instant polenta, stir in a little butter and cheese off heat so it doesnt get gluey.

Pro Tips

1) Brown the sausage really well and dont rush it. Crispy bits equal flavor, so let the meat get a good color before you pull it out. That browned fat left in the pan is gold, dont wipe it away.

2) Give the mushrooms their own little sauna. Cook them until they release their water and the pan goes dry, otherwise the sauce will get watery. If they arent browning, spread them out more and stir less.

3) Deglaze with the wine and really reduce it down, scraping the browned bits. That step lifts flavor off the pan and concentrates the wine so it wont taste boozy. If you want extra depth add the wine a splash at a time while simmering.

4) Save a cup of pasta cooking water and stir some into the finished sauce off the heat with a pat of butter or a spoonful of cheese. The starchy water helps the sauce cling to pasta and makes it silky without diluting flavors.

5) Simmer low and slow, taste and tweak at the end. A short simmer is fine but for best results let it go 45-60 minutes, and always check acidity before serving; a pinch of sugar, a little extra cinnamon, or a squeeze of lemon can balance it. Leftovers usually taste better the next day.