👨‍🍳 조리법

1. 1

   For the sausage ragu: Heat olive oil in a pan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

2. 2

   Add the crumbled sausage to the pan and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

3. 3

   Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until mostly evaporated.

4. 4

   Stir in the crushed tomatoes and sage leaves. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the sauce has thickened and flavors have melded. Remove sage leaves before serving.

5. 5

   For the polenta: Bring 1 liter of water to a boil in a large, heavy-bottomed pot. Add salt and gradually whisk in the cornmeal to prevent lumps.

6. 6

   Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes. If it becomes too thick, add a little more hot water.

7. 7

   For the lard and birdseed variation (optional): In a separate small pan, melt the lard. Add birdseed (if using) and toast lightly for a minute. This can be drizzled over the polenta instead of or in addition to the sausage ragu.

8. 8

   To serve: Spoon the hot polenta directly onto a clean wooden cutting board (tagliere). Top generously with the sausage ragu. Sprinkle with grated pecorino cheese.