Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Line a roasting pan with foil. Add whole capsicums to pan and roast for 40 minutes or until skin is charred and flesh is very tender. Transfer to a bowl and cover with a plate to steam.
• 2.
  Meanwhile, heat 1/4 cup (60ml) oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until golden. Add fennel and garlic and cook, stirring occasionally, for 5 minutes. Add wine, tomatoes and herb bundle, reduce heat to medium and cook, stirring occasionally, for 1 hour or until vegetables have softened and sauce is thick.
• 3.
  Peel and deseed the capsicums, then thinly slice and add to the sauce. Season, reduce heat to medium-low and cook, stirring occasionally, for a further 15-20 minutes until very thick.
• 4.
  Meanwhile, for the creamy polenta, heat milk and 3 cups (750ml) water in a large saucepan over medium-high heat until simmering. Add polenta in a slow stream, whisking constantly to avoid lumps. Reduce heat to low, change to a wooden spoon and cook, stirring frequently, for 40-45 minutes until smooth and thickened. Stir in parmesan and butter and season to taste.
• 5.
  Meanwhile, heat remaining oil in a large frypan over medium-high heat. Cook sausages, turning, for 10 minutes until cooked through and browned all over.
• 6.
  Serve sausages and vegetable ragu on a bed of creamy polenta. Garnish with rocket and serve with crusty bread.