How to Make Italian American Favorites: Sausage Ragu and Fluffy Baked Polenta with Red Sauce

Ashley makes Bridget the ultimate Sausage Ragu. Jack challenges Bridget to a tasting of fettuccine. Bryan cooks Julia our favorite fluffy polenta with red sauce.
Make our Pasta with Sausage Ragu: cooks.io/2DMsXge
Make our Fluffy Baked Polenta with Red Sauce: cooks.io/2zDmK1I
Buy our winning food processor: cooks.io/2oZ4D0i
Buy our winning fettuccine: cooks.io/2N6Q0S5
Click here to watch more Cook's Country Season 10: • How to Make Homemade P...
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen

[@lourens4711]

Bunch of likeable, real people at ATK. One of my fav channels.

[@cynthiaking1003]

As a widow of an honorable American Veteran, I raised two children alone, this show became my mainstay on weekends. I appreciate this entire cast of this beloved cooking cast .

[@HawkGirl69]

Maybe write them a letter? That would be cool if they heard from you.

[@SteliosNickMamatis]

From Greece with love and admiration! ❤️ You are all so savvy, cute funny and it is a pleasure to watch your program. God bless you.

[@bender7565]

Bridget and Julia have been my Ginger and Mary Ann since I 1st saw ATK season 2!!

[@hortondlfn1994]

For me, they have both been Ginger! (Or both Mary Ann - I can't make up my mind...but isn't one married to Brian?)

[@tennmcclain]

That polenta looks amazing! Can't wait to try it!! Thank you! I learn so much and my husband is definitely loving my improved cooking skills😊

[@shelleynielsen6411]

I watch for a couple reasons. One is the smoothing voices of these two precious woman . 🥰

[@theoutdoorsman9726]

Wow I’ve not seen polenta served in a solid brick form like that. Normally I see it served the same like you’d see grits. A soft creamy like texture. But it looks like it would be amazing served this way too with that red sauce smothered over the top of it!!! Looks amazing

[@sherrycaraway5663]

I like this program better with out Chris. I've always liked Julia and Bridget.

[@busterbrown446]

He is so arrogant. He talks over guests and diminishes their techniques or recipes.

[@johnryan6456]

Even if I dont necessarily need the recipe I love watching this channel. Thanks Julia and bridget

[@justifiedlife1595]

I love and learn so much from you gals. Thank you so much!!

[@davejones5747]

Shouldn't have watched this when I was hungry. Now I suddenly crave pasta with sausage ragu.

[@cozyvamp]

That Ragu sounds and looks amazing. But I'm a molten puddle of polenta kinda girl and would probably serve a bowl of that with the Ragu on top. Still, that's a win. Thanks!

[@peko7446]

Soft polenta along with oatmeal, porridge and applesauce were my to-go meals the first three days after the dentist tightened my braces

[@lorenzo8495]

Me too ❤️

[@anonymoussourcesofficial5375]

_You guys are awesome. Used to watch your show in the days of Chris._

[@jamesdiehl8690]

I've watched Cooks Country and the Test Kitchen for years too. Along with Pepin, Childs, Lydia's on KCPT 19 in KC. I love to cook and I've learned a lot from these shows. Many things my grandmother didn't try!

[@mizmae0890]

I absolutely adore your show thank you!

[@kathaus9688]

That pasta looks fabulous! I always enjoy watching Ashley share her dishes, she does such a great job in sharing the steps to success. She is another Chef that makes this one of my favs to watch!!

[@iamenz61]

Made it. Loved it. Will definitely make it again!

[@user-onyoutube868]

Yummy looking dishes!

[@bobbydove007]

This was so easy and yet so mouth watering good.

[@kristinaandthegerman4554]

Food looks fab and that curly, red hair is AMAZING!

[@billvegas8146]

I had a similar polenta dish at Buddy V's here in Vegas. I'm excited to try this recipe.

[@christinedufer7075]

I love this show !!!! both of them and to the chefs you guys are soo amazing!! I love your tips and easy delicious recipes that I can make at home !!! just much information I feel like I'm not only learning great recipes but definitely how to be a better cook and make my own recipes !! I could never get fried chicken right and then I watch your show and let my chicken dry out with salt in the frig and then rest again after dredging , I got a temperature to get oil correctly and for the frist time made perfect fried chicken !!! i appreciate this show because it has made me a better cook for my family !! definitely getting your cookbooks thank you and love your show sooo much !!!

[@SayYesToAwesome]

Christine Dufer fennel is nasty. BLACK LIVES MATTER

[@joannekucks4343]

I love polenta. I usually buy the Premade one in a roll tube in with the veggies at my supermarket. I just slice and pay fry in butter. I must say I’m missing out. Your recipe sounds delish.

[@toshiyukisuzuki7610]

The internet finally gave Anne Boleyn and Elizabeth I the mother-daughter bonding they never had. And not to be outdone, Henry Vlll cooked polenta at the end! Would be nice if they open Cooks County for B&B....😊

[@jaquelinestewart4343]

I made this sauce. It is delicious! I am keeping this recipe.

[@francismcdonnell753]

I always add sugar to all tomato sauces as it helps reduce the acid.

[@bstricker2098]

add .5 teaspoons of baking soda per every 2- cups of tomato substances. It will neutralize the acidity of the tomato without adding sugar. It will cause bubbling. Stir until the bubbles stop.

[@nicolethornton6409]

Hi, oh planning on making both.

[@joyceweatherly1094]

Devoted viewer thanks you!

[@CH-eg3nm]

Love this channel

[@theresagould9433]

knew I could depend on you for a good ragu, now that the major grocery chains are no longet carrying my Kraft dinner. My only problem was finding the actual fennel. Still tasted good.

[@marieshanahan5276]

My mother grew up in Italy, so she made polenta often, but got to say, yours looks better! We got the 'ol "cement pile" on the plate. Like the bricks much better.😉

[@ginagarcia5225]

I knew it !!!its garafallo..my fave one🥰

[@peshgirl]

The polenta recipe is how I make my grits, using an American cheese like Colby Jack or a Vermont cheddar.

[@joycecreason9113]

Julia and Bridgett done an episode on chicken pot pie. I’ve tried putting it in to view again but I don’t know the date it aired or what season it was from. I would appreciate if it could be made available.

[@Cameron1115]

YUM and YUM ♥️

[@ohdogwow2]

Thanks for the video. Any chance you can review and compare the pasta from the store, what you make using classic techniques, and one of those all in one pasta making machines like the Phillips. The machine takes all the ingredients in an automated mixing hopper and extrudes the pasta like a "Play Do" child's toy. I'm curious to see how it does in the taste tests with the audience and a host as shown in this video. Thanks. :)

[@hollym5873]

I do love these videos. This Polenta on my menu very soon. Thanks

[@alantaylor2117]

After a while, Crocodile...great team work. X

[@janedoe805]

The Sausage Ragu looks amazing, it’s literally 3:12 A.M. and now l want Sausage Ragu! I’m not a fan of Polenta. (Notice, I didn’t say “I don’t like it”) Unfortunately, I never had the opportunity to eat a delicious (Non-Lumpy) Polenta. When you’ve tried something several times and been disappointed time and time again... You kinda become weary. I never bother to make it myself because my Late Husband was strictly a meat & potatoes kinda guy. But l’m definitely going to give 5his recipe a whirl.

[@AlexTangBang]

With the tomatoes in the recipes, is there a conversion to using fresh tomatoes instead of can tomatoes? I have too many from my garden. 🍅🍅🍅🍅🍅. Also full episodes on KZbin = AWESOME!!! 👍👍👍

[@ShadowPoet]

You can can them 😉

[@katrinaquezada42]

Use the following guidelines when substituting canned tomatoes for fresh: One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds) One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)

[@sbjennings99]

I love Bridget She's just

[@Mleencihols]

OH good lord...has Bryan been working out... wow...

[@NinaSeleneRossi]

Michael Nichols He’s amazing! He can fry chicken for me shirtless! Wow! ❤️

[@tomsmith8781]

Lidia's Italy!

[@amynunez4186]

Yum 😋

[@coasttal123]

A Grit Brick, hmmm. Got to try this.

[@glmoore001]

This sauce is great stuff, though I did cook the sausage longer to develop more bits on the bottom. I was initially worried about all the Licorice taste. But it turned out Very Good!

[@SayYesToAwesome]

glmoore001 OK Boomer

[@vickypolve7418]

What is a good wine to cook with?

[@alanvonau278]

I am adding my input to the comments here regarding Chris... Chris came across as being stuffy, stiff, opinionated, and stuck in his ways. He had no charisma whatsoever as a cooking show host. His smugness and sarcastic remarks to his staff co-presenters were extremely annoying and uninviting. I am aware that he is doing another show elsewhere now, but who would even waste time to watch him. I do not know if he was ousted or left ATK voluntarily -- I do not really care either way. Now, the talented ATK staff (with whom I would hang out anytime) can enjoy a breath of fresh air and shine on their own merits without the interference of that dinosaur.

[@kdmdlo]

Well, you're certainly entitled to your opinion. But Kimball made that show. It also explains why Milk Street is smoking ATK in the ratings.

[@claudiaherndon9729]

What do you do with the onion halves in the pot? I would be tempted to cut them into bite size pieces and eat them with the sauce and polenta.

[@ralphcraig5816]

MILD?! Hot Italian sausage is the way to go, the rest, on the money. I'm eating it as I type...

[@branighabrewer2650]

Can you make the ragu in the instapot in less time?

[@AbnormalAxis]

The Roman's knew red wine will cause an automatic release.....

[@susanmorton7779]

That polenta looks good

[@reagannelson5264]

Hi! Keep up the great work ladies!

[@gabbey772]

Do you think it would be possible for Julia and Bridget to do an entire show on Keto recipes? The chefs always seem to come up with some amazing tips and ideas. Could you please just give it some thought? Thanks Gabbey 😊

[@user-oz2wq1sk1g]

very nice video

[@lisayerace5578]

Ya lost me at fennel... 😂 but yummmmm on the polenta

[@nd7072]

You had the de cecco box on display for the whole pasta testing segment and did not even review it - why?

[@fordhouse8b]

They reviewed it, it just did not make the top three they present in the show. If you want the full review you need to subscribe to Cook's Country magazine, either the paper or digital version.

[@paulinevalley501]

It would be interesting to see how a version of cooks country or test kitchen geared for diabetes would do

[@nattylite84]

I miss Bryan!!!

[@MrMichaeljcampbell]

How much corn meal am I supposed to add?

[@PalJoey-rm2yh]

This confirms my allegiance to Garofalo pasta which I discovered some time ago. It's one of the few brands that will explicitly state pure "Duram Wheat Semolina." The taster/tester here observed the same thing that attracts me to this product: a more springy, solid, better al dente body, with better flavor that comes through the different sauces I've used over it. The big American brands might as well be used for school paste. They are cagey about the flour composition and incorporate lesser quality flours into the mix. It's not distributed as widely as I'd like, however Amazon carries it if you can't find it locally.

[@jamesjfisk4968]

PalJoey1957 I've read that Barilla pasta is the bestselling dried pasta in both the US and Italy.

[@1p6t1gms]

I always imagined that the pasta thrown against the wall was more of a joke about what happens when you put hot noodles onto your fingers from a boiling pot of water. Ow! Then the process of throwing it away quickly, it hitting the wall and the cook exclaiming afterwards the pasta is ready lets eat.

[@maureenbergin3068]

By pulsing the sausage does it make it easier for the sausage to crumble?

[@sherrycaraway5663]

I think it makes it crumble into a finer mince.

[@fordhouse8b]

By pulsing it it crumbles in to a more even mince. If not pulsed, by the time all of it is nicely crumbled, some of it will have turned into a paste.

[@LaSopRAWna]

@@fordhouse8b i think it would want to stick in the "sausage shape" even when cooked if it were't minced apart.

[@katrinaquezada42]

I am forever forgetting to reserve the pasta water.

[@LaSopRAWna]

in the sauce for the polenta, i take it they discarded the onion halves after it simmered?

[@wnyray]

yes

[@brat46]

What do you substitute for onion when you are allergic to onion?

[@LaSopRAWna]

shallots? scallions? leeks?

[@tigeress699]

It's not red sauce, it's just sauce! Some people say gravy but I grew up calling it sauce

[@ShadowPoet]

Hi 😂🥳😉

[@frankgiuliano380]

did I miss the amount of corn meal used?

[@mrbear1302]

15:35 why did the water turn brown?

[@LarryFournillier]

mrbear it's from the blackpepper.

[@sherrycaraway5663]

I wondered why the water for the polenta turned brown too. All they had was supposed to be water and a little cracked pepper.

[@mrbear1302]

They probably added a touch of beef stock or something else w/o telling us. Because ground corn wouldn't have much flavor.....

[@22maestro]

He used a combination of oil and butter. Butter browns.

[@MrEquusQuagga]

Brian is so hot, I want him to make polenta for me shirtless

[@davejones5747]

Dr. Zebra Brian must have been lifting weights or something. In the old shows he's much smaller.

[@carlenejean8487]

You are so right just the apron

[@cobrakai6209]

Yeah I agree

[@Nocturne22]

He got so swole, oh my

[@xadam2dudex]

Yeah after he started working out he got even hotter

[@coulaproestakis9085]

Failed to mention how much corn meal needed ( was that part of the disguise as well ) Bravo

[@Cyrribrae]

I expect they want you to go to their website for the full recipe

[@wnyray]

1 1/2 cups

[@kd5tmu]

My polenta melted in the oven. I followed the recipe exactly. Any advice?

[@alisadiq7595]

Onion and lamb meat with little salt and tow spoon of tomato paste with one spoon of spices 👌

[@dfghdfghuytiu8207]

They had DeCecco on the counter but they didn’t taste it?

[@jimmadson]

You don't say how much cornmeal to add.

[@minniesimon7595]

What happened to Chris? My first time watching the show with him

[@gucci4871]

Very witty intelligent beginning of video

[@cam-bo11]

Get rid of everybody else. Bryan and Julia, such flirtatious chemistry!! I could watch them all day. 😍😉

[@blkwheeler32]

How can you make palenta, but, not use palenta grains?

[@davejones5747]

Charlie O You can make polenta with all sorts of grains.

[@blkwheeler32]

@@davejones5747 thanks for telling me that. I really didn't know that.

[@fordhouse8b]

"The variety of cereal used is usually yellow maize, but buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta." Found this on Wikipedia. It also mentions that before corn (maize) was brought over from the Americas, anything from wheat to chestnut flour to chickpeas were used to make polenta, and was a common staple already in the ancient Roman Empire. Basically just a variety of porridge, like oatmeal, though I don't think oats were very common in that part of Europe.

[@Cinco-da-mayo]

United States of Canada??

[@johnbaptist7476]

It is always a great joy for me to watch ATK & Cook's C . 😘 ❤💔💜💋 Let's go Brandon 🌵👌👈🙈👶👶😻 Tekela 🌵🌵🌵👉👌👈☝

[@presceltoo]

Quella polenta la si potrebbe confondere per un budino, sia per la forma, che per la consistenza, per non parlare di quella "salsa" dal colore piuttosto ambiguo. Comprendo che in un continente differente le ricette possono leggermente variare, ma a volte le si stravolgono, addirittura inventandole e spacciandole per italiane, le quali non conosciamo nemmeno (es. fettuccine Alfredo, maccheroni al formaggio). That polenta could be mistaken for a pudding, both for its shape and its consistency, not to mention the rather strange "sauce". I understand that in a different continent the recipes may vary slightly, but sometimes they are twisted, even inventing them and betraying them for Italians, which we do not even know (ex. fettuccine Alfredo, macaroni and cheese).

[@carowells1607]

Prescelto Actually Fettuccine Alfredo was first served at the restaurant of Alfredo Di Lelio in Rome. He made some fettuccine al burro for his pregnant wife to eat, as her stomach was upset. It's a very common type of thing for Italians to eat at home and not something you'd expect to find on a restaurant menu, but he served it to some famous guests - made a big show of creating the dish @ tableside - and people liked it. It became popular in the US but was created in Italy. Not sure why you put sauce in quotation marks. Are you implying that it isn't actually sauce? And Italians have been eating many varieties of 'macaroni and cheese' for centuries, but of course they don't call it that. You don't seem to know much about the history of Italian cuisine.

[@ananouri3583]

Prescelto Neither of these dishes claims to be Italian. As the title clearly indicates, they are Italian-American dishes.

[@alanvonau278]

Hmm, la polenta dorata appare molto sfiziosa!

[@erictownsend4236]

garlic to be whole cloves not smashed

[@kriegerkaiser]

He is one hot daddy. Woof.

[@bigfatraindrops]

THE COLLAR IS DOWN! THE COLLAR IS DOWN!!!

[@mrbear1302]

Cheesy Malt-O-Meal squares!

[@wordkyle]

16:50 A metal whisk in an enameled dutch oven?

[@madthumbs1564]

Don't worry; Mom's not watching.

[@wordkyle]

:-)

[@Mleencihols]

Is it only me.....Julia really didn't like this???

[@tiawilliams5690]

It clearly says "Italian American" in the title and you're all still lecturing and whining about what real Italian food is, as if that has anything to do with it.

[@MMMmyshawarma]

Italian cuisine has the weirdest internet defense force.

[@jlusk999]

@claire bigelowTechnically Lydia isnt even Italian herself...she's from Croatia.

[@stellaz2595]

@@jlusk999 Lidia's maiden name is Matticchio and although she was born in Pula, Istria (now Croatia), at the time she was born it was part of Italy. Her heritage is Italian. Parts of Croatia have been Italian in former days, as parts of Italy were once in Croatia. Same with Austria.

[@junglepitts]

@claire bigelow hm, I've yet to see her put down "Italian american" dishes she even says herself some dishes she makes are Italian american. She incorporates "american" stuff to her Italian dishes.

[@Nocturne22]

@@MMMmyshawarma Often in conjunction with the "but my mom did it like this!" crowd, as if cooking begins and ends with some random person's mom's recipes.

[@Mleencihols]

Whenever ATK says a recipe is only X minutes....always add at least 45-60 minutes to actually prepare the dicing , chopping, and the ingredients preperation. Kinda of makes me frustrating at times. I don't have a staff of sous chefs...and what looks like a weekday meal is actually a Sunday Afternoon experience.....

[@Apocalypz]

This looks quite tasty. I wonder why you consider this a ragu since you added so much tomato? 5:53 A ragu should be thick with tomato concentrate/puré and have no passata. The amount of tomato added in this recipe was even too much for a bolognese, yes? Glad you saved some pasta water though! :) *had to edit* No cream in the ragu?! Also, why is your polenta so stiff (e.g. "a brick")?

[@davejones5747]

Apocalyps Ragu is just a sauce that's typically made with ground meat, onions, tomato puree, and red wine, and served with pasta. Theirs fits the definition. Also polenta is served many ways. Sometimes it's made dense and allowed to cool into a loaf and then slices of it are fried or baked, etc.

[@jamesjfisk4968]

Ruthlessnoodle Everyone I can think of who cooks Italian pasta has said exactly the same thing.

[@veecee3669]

Ruthlessnoodle My grandparents and my parents were born in Italy, and never once do I remember them ever adding pasta water to the sauce. My mom also passed all of her recipes to me; again, no pasta water. Also, a touch of sugar (or honey) is almost always added to the tomato based sauces, because canned tomatoes and sometimes even fresh tomatoes can be a bit sour or acidic.

[@Nocturne22]

@@veecee3669 Listen, you're going to find people who will screech at you for daring to add sugar to the sauce. Or for simply not doing it like THEIR mom did. Who cares. Share to share, don't share to get on some high horse.

[@artistaloca4]

Hi. Julia, I'm gonna zap you every time: ... Cook adds onion, etc... Julia: "I'm really surprised at how that water smells; onion, and..." 😆🤣😂😅😊 👍👍💖

[@tbabubba32682]

This show is like a parody of itself.

[@torryharding3792]

First

[@bcgayguy]

Does not tell you the measurement of corn meal...

[@arlenejokozo222]

This show is dangerous!

[@edwardssistershands]

1 tbsp salt to 4 qts of pasta water... ehhhh no.