Mushrooms, Sausage Ragu with Polenta
Ingredients
RAGU
10 ounces sausage meat
⅓ cup chopped pancetta
5 ounces Shimeji mushrooms
1-ounce dry mushrooms, 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 diced1
1 medium yellow onion, peeled and diced
2 garlic cloved, peeled and hard end removed
½ cup chopped fresh parsley
2 tablespoons olive oil
3 cups canned chopped tomatoes (Pomi)
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
Preparation
1
TO PREPARE THE MUSHROOMS RAGU
2
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.
3
Add the onions, parsley, and carrots and mix well. When the onions are translucent add the sausage meat, pancetta, and separate well with the back of a wooden spoon. Add the tomato paste and mix well.
4
Cook the meats until all the liquid is evaporated.
5
Add the bay leaves, red wine, chopped porcini mushrooms, Chinese mushrooms half of the strained mushrooms liquid. Mix well.
6
Add the tomatoes, salt, pepper. Mix well, lower the heat to simmer, cover and cook stirring occasionally for 1 hour to 1 ½ hour. Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.
7
Remove the bay leaves before serving.
8
TO MAKE POLENTA
9
Bring the water to a boil. Gradually add the polenta and whisking vigorously to prevents lumps. Change to a wooden spoon and continue to stir until it becomes thicker, around 6 minutes.
10
ASSEMBLE
11
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.
12
Serve hot and immediately.
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About
Mushrooms, sausage ragu with polenta, doesn’t sound perfect comfort fall food? Of course, there are so many versions of ragu, but most of them all have some meat as a base. This is my own version that I created reminiscing of my grandmother cooking.
Yield:
6
Added:
Tuesday, October 6, 2020 - 3:09pm
