Sausage and mushroom ragù with polenta recipe
This heartwarming sausage and mushroom ragu recipe, served with parmesan polenta, will warm the cockles on cold winter days.
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Cooking tools:
- Grater
- Fine-mesh sieve
- Kitchen scale
- Kettle
- Nonstick skillet
- Skillet
- Saucepan
- Slotted spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Plate
- Chef's knife
- Cutting board
- Stove
Ingredients
- 50g dried porcini mushrooms
- 6 tbsp olive oil
- 800g meaty pork sausages, skinned and broken into small chunky pieces
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 large rosemary sprig, leaves picked and finely chopped
- 2 tsp fennel seeds, lightly crushed
- ½ tsp chilli flakes
- 150ml dry white wine
- 2 x 400g cans chopped tomatoes
- 3 fresh bay leaves
- 450g mushrooms, cleaned if necessary, then thickly sliced
- A little fresh flatleaf parsley, chopped, to serve
- 250g quick-cook polenta
- 1½ tsp salt
- 75g butter
- 150g parmesan, finely grated
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