Sausage and porcini ragu with buckwheat polenta
Sausage and porcini ragu with buckwheat polenta

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, sausage and porcini ragu with buckwheat polenta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sausage and porcini ragu with buckwheat polenta is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Sausage and porcini ragu with buckwheat polenta is something which I have loved my entire life.

The fresh porcini mushrooms are replaced with dry soaked in hot water to re-hydrate. For this recipe, I decide to use a mix of dry and fresh and only sausage meat. The ingredients for cooking Sausage and porcini ragu with buckwheat polenta.

To begin with this particular recipe, we must prepare a few components. You can have sausage and porcini ragu with buckwheat polenta using 9 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Sausage and porcini ragu with buckwheat polenta:
  1. Get 250 g polenta instant or normal
  2. Get Onions, carrots and celery
  3. Make ready 300 g sausage meat
  4. Prepare 200 g or so of porcini
  5. Prepare 200 ml tomato passata
  6. Take 200 ml stock
  7. Prepare Salt and pepper
  8. Make ready 50 g butter
  9. Make ready Olive oil

Stir in the cheese, nutmeg and brown butter; season to taste. Line shallow bowls with the polenta. Make a well in the center of the polenta and fill with ragu. Polenta, an ancient grain- based dish typical to northern Italy, is perfect for a chilly Fall night.

Instructions to make Sausage and porcini ragu with buckwheat polenta:
  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 :)

Before the arrival of corn, it was made with other legumes. Spelt, rye, farro ( a popular Italian grain) and millet were also common ingredients. On our recent trip to Italy, we seemed to see fresh porcini mushrooms everywhere we went during our week in Tuscany. 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. Meanwhile, make up the polenta following pack instructions.

So that’s going to wrap this up for this special food sausage and porcini ragu with buckwheat polenta recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!