Sausage Ragu with polenta and ricotta

hello readers, today i made a polenta base from mario batali, instead of robiola you can use ricotta and i made a sausage ragu with carrots, celery and onion, with tomato sauce who's hungry well that's whats for dinner tonight and i hope you enjoy!

Sausage ragu with polenta and ricotta

recipe courtesy chef ava marie

ingredients
1 lb sweet italian sausage
1 onion, chopped
2 celery stalks, peeled trimmed and small dice
2 carrots, peeled ends trimmed and small dice
2 tbl olive oil
1 small jar tomato basil pasta sauce or 2 cups pasta sauce
2 tbl tomato paste
salt and pepper to taste

in a large saute pan heat oil to medium high heat add in the veggies which is also known as Mirepoix a french word for sofrito and cook down for 8-10 minutes.add the sausage and cook to brown and caramelized make sure all the pink meat is cooked through then add in tomato sauce and add 1 cup water to a pasta jar and shake the excess tomato sauce and add to the pan. cook until heated through and bubby for 5 more minutes then set aside while you make polenta

for the polenta 
Salt 
1 tablespoon Sugar 
1 cup Quick-Coking Polenta (or Cornmeal) 
freshly ground Black Peppe
 10 ounces Ricotta cheese

method    
in  a medium saucepan, bring 5 cups of water to a boil. Add 1 teaspoon salt and the sugar. Slowly add the polenta in a thin stream, whisking constantly. When all the polenta has been added, lower the heat to a simmer. Season with salt to taste and cook, whisking every so often, until the polenta has the consistency of thick oatmeal, 5 to 7 minutes.
to assemble scoop some polenta onto serving bowls scoop some meat and top with a dollop of ricotta i hope you enjoy and please its easy to make at home!