Recipe: Tasty Sausage and porcini ragu with buckwheat polenta

Sausage and porcini ragu with buckwheat polenta. The polenta can also be made ahead, but you'll need to whisk in a bit of water to loosen it while you warm it on the stove. This quick, comforting ragù is a great way to change up pasta night. Italians use a sautéed mixture of minced onion, carrot, and garlic as the foundation for many sauces, called soffrito.

Since we love porcini, we planned to make this pasta with a sausage porcini ragu the following Porcini, or Boletus edulis, are perhaps Italy's favorite mushroom. Of meaty texture, with a full bodied It would also be a great topping for creamy polenta. As a general rule, grated cheese is not served on. You can cook Sausage and porcini ragu with buckwheat polenta using 9 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Sausage and porcini ragu with buckwheat polenta

1. It's 250 g of polenta instant or normal.
2. You need of Onions, carrots and celery.
3. You need 300 g of sausage meat.
4. It's 200 g of or so of porcini.
5. Prepare 200 ml of tomato passata.
6. You need 200 ml of stock.
7. You need of Salt and pepper.
8. Prepare 50 g of butter.
9. Prepare of Olive oil.

I love the woodsy flavor of porcini mushrooms so much that I end up sneaking them into so many dishes. I added some sweet sausage, but you can use spicy if you prefer. Paccheri are a large Neapolitan cut of pasta that are incredible for holding sauce. Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù.

Sausage and porcini ragu with buckwheat polenta step by step

1. Chop onion, carrots and celery. Fry gently in oil. Add sausage meat and chopped onions. Brown for about 10 mins. Add passata and stock, salt and pepper. Simmer stirring occasionally for about an hour..
2. The polenta. Follow packet instructions. Instant takes about 5-10 minutes. Normal a bit longer. Bring about 300 ml of water to the boil in a large pot add some salt. Turn the heat down. Very gently, stirring consistently, add the polenta. Cook following packet instructions. At the end of cooking, add knobs of butter and Parmesan (optional) serve the polenta with the ragu on top :).

I used to wake up on Sundays to my mum cooking polenta. For the ragù, heat the olive oil in a large frying pan over medium-low heat. Add the onion, celery and carrot and cook until softened but not coloured. Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Explore Sausage and Bean Ragu with Polenta recipe at Woman's Day Magazine.