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
- 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
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.
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*