How to cook Sausage and porcini ragu with buckwheat polenta at home

Sausage and porcini ragu with buckwheat polenta - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Sausage and porcini ragu with buckwheat polenta! A quick and easy dinner that is ready in under 45 minutes! 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 simple, comforting dish is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. 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. Upgrade your spaghetti and meatballs to this Italian Sausage and Ragu with Polenta!

Polenta is a creamy side dish made from corn meal. Dried porcini mushrooms, extra virgin olive oil, cloves garlic sliced, italian sausage (hot or sweet) casings removed, red wine, such as merlot, passata or tomato pure, salt, dried paccheri, grated parmigiano reggiano cheese. This polenta made with turkey sausage and bottled marinara combine for a healthy, quick, and affordable meal that will satisfy the whole family.

You can cook Sausage and porcini ragu with buckwheat polenta with 9 Ingredients and 2 steps. See the following guide!

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

Then, using a wooden spoon to break it up, turn the meat over and cook the other side for a few minutes, until browned all over. Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù. 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.

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 :).

Add the onion, celery and carrot and cook until softened but not coloured. Since we love porcini, we planned to make this pasta with a sausage porcini ragu the following week once our family arrived and we were all in Umbria together at the farmhouse. Porcini, or Boletus edulis, are perhaps Italy's favorite mushroom. Of meaty texture, with a full bodied earthy flavor, they. We'll be out during the day so I'll make the ragu in advance and then heat it up when required.