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Mushrooms, Sausage Ragu with Polenta
5 from 9 votes

Mushrooms, Sausage Ragu with Polenta

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.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 6 people
Calories: 551 kcal
Course: Main Course, Dinner
Cuisine: Italian

Ingredients

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

Instructions

TO PREPARE THE MUSHROOMS RAGU
    Cup of Yum
  1. 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.
  2. 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.
  3. Cook the meats until all the liquid is evaporated.
  4. Add the bay leaves, red wine, chopped porcini mushrooms, Chinese mushrooms half of the strained mushrooms liquid. Mix well.
  5. The chicken stock is added it to your ragu to keep it moist.
  6. 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.
  7. Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.
  8. Remove the bay leaves before serving.
TO MAKE POLENTA
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 551

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.