Mushrooms, Sausage Ragu with Polenta

Name: Mushrooms, Sausage Ragu with Polenta
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 people
Ingredients: 10 ounces sausage meat; ⅓ cup pancetta; 5 ounces shimeji mushrooms; 1 ounce dry porcini; 2 bay leaves; 1 cup red wine; 2 carrots; 1 onion; 2 garlic cloves; ½ cup parsley; 2 tablespoons olive oil; 3 cups chopped tomatoes; 2 tablespoons tomato paste; 1 cup chicken stock; ½ cup mushrooms soaking water; salt and pepper; Parmesan Cheese; 2 quarts water; 2 cups instant polenta; salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
6 people
Calories
551 kcal
Course
Main Course, Dinner
Cuisine
Italian

Mushrooms, Sausage Ragu with Polenta

Yvette Baldwin

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I decided to use a mix of dry and fresh mushrooms for this recipe. And only sausage meat. Great combination. But as I mentioned early on, any meat will do.

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Ingredients

Servings

RAGU

10 ounces sausage meat
⅓ cup pancetta chopped
5 ounces shimeji mushrooms
1 ounce dry porcini soaked in 2 cups of hot water for 20 minutes
2 bay leaves
1 cup red wine + more if needed it
2 carrots peeled and diced
1 onion peeled and diced
2 garlic cloves peeled and hard end removed
½ cup parsley chopped
2 tablespoons olive oil
3 cups chopped tomatoes
2 tablespoons tomato paste
1 cup chicken stock
½ cup mushrooms soaking water
salt and pepper
Parmesan Cheese

POLENTA

2 quarts water
2 cups instant polenta
salt

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Instructions

TO PREPARE THE MUSHROOMS RAGU

In a heavy large enamel cast iron pot heat the olive oil the garlic over medium heat. Once the garlic is brown, but not burned, remove and discard.
Add the onions, parsley, and carrots, and mix well. When the onions are translucent, add the sausage meat and pancetta, and separate them well with the back of a wooden spoon. Add the tomato paste and mix well.
Cook the meats until all the liquid is evaporated.
Add the bay leaves, red wine, chopped porcini mushrooms, Chinese mushrooms half of the strained mushrooms liquid. Mix well.
The chicken stock is added it to your ragu to keep it moist.
Add the tomatoes, salt, and pepper. Mix well, lower the heat to simmer, cover, and cook stirring occasionally for 1 hour to 1 ½ hours.
Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.
Remove the bay leaves before serving.

TO MAKE POLENTA

Bring the water to a boil. Gradually add the polenta and whisk vigorously to prevent lumps from forming. Change to a wooden spoon and continue to stir until it becomes thicker, around 6 minutes.

ASSEMBLE

Remove the polenta from the heat and place on a plate or platter. Add the mushrooms ragu over it. Sprinkle a very generous amount of parmesan cheese over it.Serve hot and immediately.

Nutrition Information

Show Details

Calories 551kcal (28%) Carbohydrates 60g (20%) Protein 17g (34%) Fat 24g (37%) Saturated Fat 7g (35%) Cholesterol 44mg (15%) Sodium 696mg (29%) Potassium 865mg (25%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 4189IU (84%) Vitamin C 22mg (24%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 551 kcal

% Daily Value*

Calories	551kcal	28%
Carbohydrates	60g	20%
Protein	17g	34%
Fat	24g	37%
Saturated Fat	7g	35%
Cholesterol	44mg	15%
Sodium	696mg	29%
Potassium	865mg	18%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	4189IU	84%
Vitamin C	22mg	24%
Calcium	76mg	8%
Iron	3mg	17%