How to Make Appetizing 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. Upgrade your spaghetti and meatballs to this Italian Sausage and Ragu with Polenta! Polenta is a creamy side dish made from corn meal.

Paccheri are a large Neapolitan cut of pasta that are incredible for holding sauce. 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. You can have 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. You need 250 g of polenta instant or normal.
2. Prepare of Onions, carrots and celery.
3. Prepare 300 g of sausage meat.
4. Prepare 200 g of or so of porcini.
5. You need 200 ml of tomato passata.
6. It's 200 ml of stock.
7. Prepare of Salt and pepper.
8. You need 50 g of butter.
9. It's of Olive oil.

As a general rule, grated cheese is not served on. This quick, comforting ragù is a great way to change up pasta night. 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.

Sausage and porcini ragu with buckwheat polenta instructions

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 :).

For the ragù, heat the olive oil in a large frying pan over medium-low heat. We'll be out during the day so I'll make the ragu in advance and then heat it up when required. Explore Sausage and Bean Ragu with Polenta recipe at Woman's Day Magazine. The Weekend Cookbook by Catherine Hill. From celebrated food stylist and writer Catherine Hill, comes this sumptuous collection of recipes for all home cooks who love celebrity chefs such as Nigel Slater.