Go Back
+ servings

Sausage & Mushroom Ragu Polenta Board Recipe

Pancetta and Italian sausage in a tomato ragu, laid atop creamy polenta for a board dinner the whole family can reach from any corner of the table!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 4 people
Calories 741 kcal

Ingredients
  

Sausage & Mushroom Ragu

  • 2 tbsp olive oil
  • ½ cup pancetta diced
  • ½ pound italian sausage fresh links or bulk
  • 1 cup onion chopped
  • 3 cloves garlic sliced
  • ½ pound mushrooms sliced
  • 1 can whole peeled tomatoes (28 ounces)
  • 3 tbsp tomato paste
  • ½ cup red wine dry
  • ½ cup chicken broth
  • 1 tsp dried oregano
  • salt to taste
  • black pepper freshly ground, to taste

Creamy Polenta

  • 1 qt water
  • 1 tsp salt
  • 1 cup polenta
  • 3 tbsp butter
  • ½ cup parmesan cheese freshly grated

Instructions
 

Sausage & Mushroom Ragu

  • Place the olive oil and pancetta in a large skillet over medium heat, uncovered.
  • As the pancetta renders, add the sausages and brown, turning occasionally, about 10 minutes.
  • Add the onions and cook until they are softened, about 5 minutes.
  • Add in the garlic and the mushrooms and cook for 3 minutes until the mushrooms are softened and the garlic is fragrant.
  • Continue on medium heat and add in the tomatoes, tomato paste, red wine and oregano.
  • Use a potato masher to crush the tomatoes in the pot.
  • Bring to a simmer, reduce the heat to low, cover, and simmer gently, stirring occasionally, until the sausage is cooked through, and the sauce has thickened, about 45 minutes.

Creamy Polenta

  • Bring the water and salt to a boil in a medium pot over medium heat.
  • Slowly pour in the polenta with one hand while whisking with the other.
  • When all the polenta is in the pot, turn the heat to low and stir frequently until the polenta is cooked, at most 20 minutes. You can tell the polenta is done when the texture is creamy and the corn is tender.
  • If the polenta becomes thick and heavy, add water, ½ cup at a time. The consistency should be like grits.
  • Turn off heat and stir in the butter and the parmesan cheese until melted and creamy.

Nutrition

Calories: 741kcalCarbohydrates: 47gProtein: 24gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 94mgSodium: 1835mgPotassium: 901mgFiber: 4gSugar: 7gVitamin A: 770IUVitamin C: 20mgCalcium: 234mgIron: 3mg
Keyword board, creamy, mushrooms, polenta, ragu, sausage
Tried this recipe?Let us know how it was!