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 Hosted By
Mimi & John |
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2 Ib Italian sausages, removed from the casings |
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2 large onions. finely chopped |
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6 garlic cloves. peeled and chopped |
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generous 1/4 cup red wine |
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1 lb 12 oz canned chopped plum tomatoes |
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large handful of fresh basil. roughly torn |
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1 3/4 cups freshly grated Parmesan cheese, plus extra to serve |
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Put a wide, heavy-bottom saucepan or casserole over'
medium-high heat and add 1 tablespoon of olive oil. Add the
sausage meat, spread it out across the bottom of the pan. and
fry it without stirring for about 15 minutes, until it begins
to brown on one side. Break it up with a wooden spoon,
remove from the pan, and set aside. Pour off any excess fat.
Reduce the heat to low, add the rest of the olive oil. the
onions, and fennel and fry gently for 15-20 minutes,
until softened. then add the garlic and fry for an additional
5 minutese lncrease the heat to medium. add the wine, and
let it bubble for a minute, then add the tomatoes, sugar, and
cooked sausage meat, reduce the heat. and simmer gently for
an additional 20 minutes. Check the seasoning and mix in the
basi]. reserving some to garnish. All of this can be done the
day before.
Bring the water almost to a boil with 1 tablespoon of salt and
add the cornmeal. Simmer gently for about 30 minutes, until
it has a creamy mashed potato consistency. Add most of the
grated cheese and stir it in.
Clean the table. Spread the cornmeal on the table in two
bowl-shaped portions, so that everyone can reach it. and
spoon the ragu into the middle. Garnish with basil. sprinkle a
little cheese over the top, and tuck in. |
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