Sausage and mushroom ragù with polenta
- November 2011
- Serves 8
- Takes 15 minutes to make, 1 hour to cook
This heartwarming sausage and mushroom ragu, served with parmesan polenta, will warm the cockles on cold winter days.
- 42.3g (16.7g saturated)
- 31.5g (5.4g sugars)
To freeze, omit step 4. At the end of step 5, cool the ragù, pour into a sealable container, then freeze for up to 3 months. Defrost overnight in the fridge, then heat in a pan until piping hot. Make the polenta as in step 4. Continue from step 6.
A soft, easy red is best here – go Italian to match the flavours. Young and simple Valpolicella shows off the ragù.
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