California Central Coast Recipes
Heros Quick Sausage and Mushroom Ragu
There is truth to the saying, "the way to a man's heart is through his stomach!" And one way to do this for MY man, is to serve him a hearty Ragu on a bed of soft Polenta! So I call this recipe Heros Quick Sausage and Mushroom Ragu with Soft Polenta. This recipe uses Fennel sausage, white onions, garlic, fresh Italian brown mushrooms, canned whole tomatoes, red wine, oregano and Italian parsley served on a bed of soft Basic Polenta
. It is delicious for "unmanly females" too!
Preparation time: 25 minutesCooking time: 45 minutes
3/4 pound Fennel Pork Sausage
Extra virgin Olive oil
1-1/2 cup White onion , peeled and chopped
1/2 pound Italian brown mushrooms , washed and coarsely chopped or quartered and sliced
3 to 5 Cloves Garlic , peeled and chopped
1 28 ounce can Whole tomatoes and their juices
1/2 cup Red wine
1/3 cup Italian parsley , rinsed and chopped
1 teaspoons Dried Oregano
Salt and Black pepper to taste
1 recipe Soft Basic Polenta
Grated Parmesan cheese at the table
1 Crumble sausage into frying pan and saute over medium-low heat until lightly browned. If sausage doesn't have much aroma, add a little dried fennel and stir well. Drain off excess fat. Remove sausage from pan and set aside.
2 Add olive oil to a large stockpot if needed and heat up. Add in the chopped white onion and saute until softened. Add is the mushrooms and saute until they give off their juices. Add in garlic and saute until fragrant.
3 Coarsely chop the canned whole tomatoes,, add those and their juices to the onion-garlic mixture. Return the sausage to the stockpot.
4 Add in the red wine, parsley and dried oregano. Stir well and heat to a slow simmer. Add in salt and pepper to personal taste.
5 Let sauce cook for about thirty minutes or more.
6 In the meantime, make a recipe of Soft Basic Polenta. Cook as directed. When Polenta is done, serve on individual dinner plates and top each Polenta mound with a ladle or two of Ragu and serve.
7 Have Grated Parmesan cheese available at the table to top off the sauced polenta.
Serve with any good rustic red wine.