Easy Sausage and porcini ragu with buckwheat polenta Recipes

Easy Sausage and porcini ragu with buckwheat polenta Recipes

The ingredients Easy Sausage and porcini ragu with buckwheat polenta Recipes

  1. 250 grams polenta instant or standard
  2. Onions, carrots and oranges
  3. 300 g sausage beef
  4. 200 g or consequently of porcini
  5. 200 ml tomato passata
  6. 200 ml stock
  7. Salt and cayenne pepper
  8. 50 g butter
  9. Olive oil

Step-step making Easy Sausage and porcini ragu with buckwheat polenta Recipes

  1. Chop onion, carrots and celery. Fry gently in petrol. Add sausage meat and sliced onions. Brown for about twelve mins. Add passata and inventory, salt and pepper. Simmer stimulating occasionally for about an hour or so.

  2. The polenta. Comply with packet instructions. Instant takes concerning 5-10 minutes. Normal a tad longer. Bring about 300 cubic centimeters of water to the skin boil in a large pot put some salt. Turn the high temperature down. Very gently, stirring constantly, add the polenta. Cook pursuing packet instructions. At the ending of cooking, add knobs involving butter and Parmesan (optional) provide the polenta with the ragu on top: )