Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sausage and porcini ragu with buckwheat polenta. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Serving the ragu over polenta makes this a gluten-free meal! For more follow the hashtag #RachaelRayShow. Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta.
Sausage and porcini ragu with buckwheat polenta is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Sausage and porcini ragu with buckwheat polenta is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have sausage and porcini ragu with buckwheat polenta using 9 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Sausage and porcini ragu with buckwheat polenta:
- Take 250 g polenta instant or normal
- Take Onions, carrots and celery
- Make ready 300 g sausage meat
- Get 200 g or so of porcini
- Make ready 200 ml tomato passata
- Make ready 200 ml stock
- Take Salt and pepper
- Get 50 g butter
- Get Olive oil
In the meantime make a creamy polenta to serve it over. This dish is pure comfort food, and a dish you can make when you're looking to make the meat. 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.
Instructions to make Sausage and porcini ragu with buckwheat polenta:
- 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.
- 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. Add the onion, celery and carrot and cook until softened but not coloured. Creamy polenta topped with a rich fennel, sausage & dill ragu. Pop over to Tesco Real Food for more tips for cooking polenta & plenty of easy dinner ideas. 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.
So that’s going to wrap this up with this exceptional food sausage and porcini ragu with buckwheat polenta recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
