Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sausage and porcini ragu with buckwheat polenta. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Serving the ragu over polenta makes this a gluten-free meal! For more follow the hashtag #RachaelRayShow. 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.
Sausage and porcini ragu with buckwheat polenta is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Sausage and porcini ragu with buckwheat polenta is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook sausage and porcini ragu with buckwheat polenta using 9 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Sausage and porcini ragu with buckwheat polenta:
- Get 250 g polenta instant or normal
- Get Onions, carrots and celery
- Take 300 g sausage meat
- Get 200 g or so of porcini
- Make ready 200 ml tomato passata
- Take 200 ml stock
- Get Salt and pepper
- Take 50 g butter
- Take 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. 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.
Steps 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 :)
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. 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.
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’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
