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    Home » Everything!

    Sausage and Mushroom Ragu with Oven Baked Polenta

    Published: Dec 12, 2017 · Modified: Nov 23, 2021 by Lee-Ann · Leave a Comment

    Jump to Recipe - Print Recipe

    This Sausage and Mushroom Ragu would really have to be one of the tastiest things I have ever made that only has 6 - YES 6 - ingredients! And all in one pot!

    Sausage and mushroom ragu - only 6 ingredients & served with oven baked soft polenta

    The combination of red wine and tomatoes makes such a rich sauce you won't be able to get enough of it - I have served it here with Oven Baked Polenta which is literally BAKED IN THE OVEN!! so you don't need to stir it constantly - yay! And it won't spit at you - double yay!

    Sausage and mushroom ragu - only 6 ingredients & served with oven baked soft polenta

    Lee-Ann ♥

    Suggested Sides:

    Quick Garlic Rolls (No Yeast)

    Crunchy Garlic Bread Bites

    Mustard Mashed Potatoes - Pimp Your Mash!

    Potato & Cauliflower Puree

    Cheesy Garlic Flatbread with Herbs

    Sausage & mushroom ragu - only 6 ingredients & served with oven baked soft polenta

    Table of Contents

    • Sausage and Mushroom Ragu with Oven Baked Polenta
      • Ingredients
        • Oven Baked Polenta
      • Instructions
        • For Oven Baked Polenta
      • Notes

    Sausage and Mushroom Ragu with Oven Baked Polenta

    So few ingredients but so much flavour - chunky sausages and mushrooms in a rich red wine and tomato sauce - all in one pot! Served with super easy Oven Baked Polenta
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    Total Time: 2 hours 10 minutes
    Serving: 6
    Calories: 509kcal
    Author: Lee-Ann Grace

    Ingredients

    • 12 thick pork sausages - sliced in 6 or 7 even sized pieces
    • 3 garlic cloves - crushed
    • 200 ml dry red wine
    • 800 g tinned tomatoes - crushed
    • 600 g button mushrooms - thickly sliced
    • 1 tablespoon olive oil

    Oven Baked Polenta

    • 1 ½ cups polenta
    • 6 cups chicken stock - warmed in microwave
    • 1 ½ cups hot water
    • ¼ teaspoon fine salt
    • 100 g parmesan cheese - finely grated
    • ½ cup milk
    • 1 tablespoon butter plus extra to serve if desired

    Instructions

    • Heat oil in a large heavy based pan, and fry sausages for about 10 mins or until browned all over.
    • Remove to a plate lined with kitchen towel/paper.
    • Carefully wipe excess oil from pan, and fry mushrooms for 5 to 8 mins until slightly browned.
    • Add garlic and fry for 1 min, add wine and simmer for 1-2 mins.
    • Add crushed tomatoes and bring to a simmer - add back sausages and cover and cook on a low simmer for 1 hour.
    • Remove lid and cook on a low simmer for a further 45 mins or until thickened.

    For Oven Baked Polenta

    • Preheat oven to 180c.
    • Place stock, water, polenta & salt in an large ovenproof dish, stirring to combine.
    • Bake uncovered for 55 mins
    • Meanwhile, towards the end of the cooking time heat the milk in a microwave safe jug on high for 1 min.
    • Remove polenta from oven & stir to combine, then stir through parmesan, butter & warm milk, mixing until cheese melts.
    • Top with extra butter to serve if desired.

    Notes

    Try to use the best quality sausages you can find - I use pork and fennel.
    The polenta makes 6 generous serves.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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