Ragu Di Salsicce E Funghi Porcini Sausage And Wild Mushroom Sauce Recipes
RAGU DI SALSICCE E FUNGHI PORCINI (SAUSAGE AND WILD MUSHROOM SAUCE)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a wide skillet over medium heat, warm olive oil. Gently saute sausages until thoroughly cooked and browned. Remove sausages and set aside.
- Meanwhile, chop together garlic, onion, celery and carrot to make a battuto. When sausages are done, add battuto to the pan and saute gently until vegetables are soft.
- While vegetables are cooking, place mushrooms in a bowl and add hot water to cover. Set aside to soak for at least 20 minutes.
- Drain tomatoes, reserving juice. Add tomatoes to vegetables in saucepan; raise heat and cook rapidly, breaking up tomatoes with a fork. Add rosemary or thyme, turn down heat and cook gently 20 to 30 minutes, until tomato sauce thickens. If necessary, add a little reserved juice to keep sauce from sticking.
- Remove mushrooms from the bowl, but do not discard the soaking water. Rinse mushrooms under running water from tap; chop coarsely and add to tomato sauce. Strain the soaking water through a fine-mesh sieve or a paper coffee filter directly into the sauce. Mix well. Taste sauce and add salt, if necessary, and freshly ground black pepper to taste.
- Slice sausages into 1/2-inch slices and add to the sauce, mixing well. Just before serving, remove rosemary sprig, if used. Serve over hot polenta mush or toasted or sauteed polenta slices.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 21 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 637 milligrams, Sugar 5 grams
SAUSAGE RAGU (RAGU DI SALSICCIA)
Make and share this Sausage Ragu (Ragu Di Salsiccia) recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the sausage from the casings.
- Chop the meat finely.
- In a large pot, heat the oil over medium heat.
- Add the sausage meat and the garlic.
- Cook, stirring often, until the pork is lightly browned, about 10 minutes.
- Add the wine and bring to a simmer.
- Cook until most of the wine evaporates.
- Stir in the tomatoes and salt/pepper to taste.
- Bring to a simmer.
- Decrease heat to low.
- Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
- Stir in the basil just before.
- Serve hot over cooked hot pasta.
Nutrition Facts : Calories 358.6, Fat 25.6, SaturatedFat 8, Cholesterol 43.1, Sodium 925.9, Carbohydrate 12.9, Fiber 2.8, Sugar 6.8, Protein 16.6
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