Sausages and ribs in sauce with polenta


Here is a classic and timeless dish of Tuscan cuisine, sausages and ribs in sauce with polenta, a second course, but let’s say one more dish that is part of the culinary history of our region; there are several variations and today I want to propose the recipe that made our grandmother Maria, in the old family restaurant.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


Sausages and ribs in sauce with polenta

Sausages and ribs with sauce served with Polenta Formenton 8 files.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course second dish, single dish
Cuisine tuscany
Servings 6 people



  • 4 l. water
  • 2 spoons salt
  • 2 spoons oliv oil extra virgin
  • 1 kg Farina Formenton 8 Files

Sausages and ribs with sauce

  • 700 gr. ribs into small pieces
  • 5 n. sausages
  • 2 spoons oliv oil extra virgin
  • 1 glass wine white
  • q.s. salt
  • q.s. pepper
  • 700 gr. tomato pulp
  • 6 leaves sage
  • 1 sprig rosemary


preparation polenta

  • Place in a large pot 4 liters of water and bring to a boil, add 2 tablespoons of salt and two tablespoons of extra virgin olive oil.
  • Slowly add 1 kg of yellow flour, stirring constantly, being careful not to form lumps.
  • Continue cooking over low heat stirring constantly and always in the same direction, the polenta is already cooked after 40 minutes but the maximum of his goodness gives him at least an hour after baking.
  • Serve on the traditional wooden cutting board.

Sausages and ribs in sauce

  • Heat oil in a large frying pan and fry the onion after having cut it too thin.
  • Crumble sausage and let it rest for a couple of minutes.
  • Add the ribs and 4 sausages cut in half and remained on high heat to sear.
  • Deglaze with the wine.
  • Add the tomato pulp, sage, rosemary, salt and pepper. (Do not salt too that the sausage already contains salt, the limit with salt after cooking).
  • Cook over low heat for an hour and check the cooking of ribs (should start to peel away from the bone), adjust salt if necessary.


  • Serve the polenta with the meat with the sauce.
Tried this recipe?Let us know how it was!

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