Check out this easy method for cooking up a pot of Ragu with Sausage and Onions to top pasta, polenta, squash or potatoes. It's super versatile and comes together very easily.
In a nonstick skillet heat the oil until shimmering. Add the sausages and cook, turning, until browned. Add the onion and continue cooking until the onions is tender and browned in spots.
Stir in the can of crushed tomatoes, the herbes, and the wine. Simmer, covered, for about 15 to 20 minutes until the sausages are cooked through.
If desired, remove the sausages from the pan and slice. Add the sausages back to the pan and stir. Adjust seasonings with salt and pepper. Serve ragu over pasta, polenta, spaghetti squash, or boiled potatoes.
Ragu can be frozen. Simply chill it in an airtight container before freezing. Thaw and reheat in a pan on the stove before serving.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days or freeze.