Tuscan-Style Italian Sausage Ragu with Bell Pepper and Roma Tomato over Herbed Polenta

Prep vegetables: Dice the yellow onion, mince 4 garlic cloves, finely dice 1 medium carrot and 1 celery stalk. Core and dice 2 medium red bell peppers. Dice 6 Roma tomatoes. Finely chop 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme. Tear or chop 1/4 cup fresh basil leaves.

Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add 1 pound Italian sausage, breaking it up with a wooden spoon as it cooks until browned, about 5-7 minutes.

Reduce heat to medium, add diced onion, carrot, and celery to the skillet with the sausage. Cook until vegetables begin to soften, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Add diced bell peppers and cook until they begin to soften, about 3-4 minutes.

Add 2 tablespoons tomato paste and stir to coat the meat and vegetables, cooking for 2 minutes until it darkens slightly.

Pour in 1/2 cup dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Let the wine reduce by half, about 2-3 minutes.

Add diced Roma tomatoes, 1 cup chicken broth, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

Reduce heat to low, cover partially with a lid, and simmer for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld together.

While the ragu simmers, prepare the polenta: In a large saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil.

Gradually whisk in 1 cup polenta in a slow, steady stream to prevent lumps. Reduce heat to low.

Cook polenta, whisking frequently for the first 5 minutes, then every few minutes after that, until thick and creamy, about 25-30 minutes total.

When polenta is almost done, stir in chopped rosemary, thyme, 2 tablespoons butter, and 1/4 cup grated Parmesan cheese. Season with remaining salt and pepper to taste.

Remove bay leaf from the ragu. Taste and adjust seasonings as needed.

To serve, spoon the herbed polenta onto plates, creating a well in the center. Ladle the sausage ragu over the polenta and garnish with fresh basil leaves and additional Parmesan cheese if desired.