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

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

Course Main Course, Main
Cuisine Modern Australian, Australian
Keyword sausage and mushroom ragu
Total Time 2 hours 10 minutes
Servings 6
Calories Per Serve 509 kcal
Author Lee-Ann Grace | Chef Not Required

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 tbsp olive oil

Oven Baked Polenta

  • 1 1/2 cups polenta
  • 6 cups chicken stock - warmed in microwave
  • 1 1/2 cups hot water
  • 1/4 tsp fine salt
  • 100 g parmesan cheese - finely grated
  • 1/2 cup milk
  • 1 tbsp butter plus extra to serve if desired

Instructions

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

For Oven Baked Polenta

  1. Preheat oven to 180c.
  2. Place stock, water, polenta & salt in an large ovenproof dish, stirring to combine.

  3. Bake uncovered for 55 mins
  4. Meanwhile, towards the end of the cooking time heat the milk in a microwave safe jug on high for 1 min.

  5. Remove polenta from oven & stir to combine, then stir through parmesan, butter & warm milk, mixing until cheese melts.

  6. Top with extra butter to serve if desired.

Recipe 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*