Half an Hour to Cooking Tasty Sausage and porcini ragu with buckwheat polenta
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To make an unforgettable Sausage and porcini ragu with buckwheat polenta, below are the ingridients needed:
- Take 250 g of polenta instant or normal.
- Use of Onions, carrots and celery.
- Take 300 g of sausage meat.
- Prepare 200 g of or so of porcini.
- Prepare 200 ml of tomato passata.
- Take 200 ml of stock.
- Provide of Salt and pepper.
- Get 50 g of butter.
- Prepare of Olive oil.
After readying the ingridients, next you are good to prepare your tasty Sausage and porcini ragu with buckwheat polenta by following the instructions on this section:
- 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 :).
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. Add the onion, celery and carrot and cook until softened but not coloured. 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.
Recipe : Sausage and porcini ragu with buckwheat polenta
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step by step to make Sausage and porcini ragu with buckwheat polenta
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