Sausage & Mushroom Ragù
Cheers to the weekend (or weeknight) when dinner is ready in under an hour and delivers familiar comfortable flavors. This Sausage & Mushroom Ragù will do just that.
Ingredients
For Ragu
- 3-4 Tablespoons olive oil divided
- 3 Tablespoons butter divided
- 1 pound mushrooms sliced
- 1/2 sweet onion about 1 cup fine diced
- 1 shallot fine diced
- 3 cloves garlic minced
- 1 pound ground mild Italian sausage
- 2 Tablespoons tomato paste
- 1 cup chicken broth divided
- salt & pepper to taste
To serve
- 2-3 bunches cherry tomatoes on the vine
- 2 Tablespoons olive oil
- 4 servings Herbed Polenta or Favorite Pasta Polenta Recipe Link in Post
- fresh mozzarella or parmesan cheese
- fresh parsley for garnish
Instructions
For Ragu
- In a large skillet over medium-high heat, melt 1 tablespooon butter with 1 tablespoon olive oil. Saute mushrooms in batches until golden brown. Adding additional butter and oil as needed. Remove mushrooms from pan and reserve.
- Saute diced onion and shallot until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add ground sausage to pan, using wooden spoon to break into small pieces. Cook until well browned and cooked through. Return mushrooms to pan and stir to heat through.
- Add red wine and cook until almost evaporated. Stir in tomato paste and 1/2 cup broth, mix well. Reduce heat to low and simmer gently for 15 minutes. Season with salt & pepper to taste. Add additional broth if needed to desired consistency.
- Meanwhile, preheat oven to 400° F. Place tomatoes on baking sheet; drizzle with olive oil and sprinkle with salt & pepper. Roast for 20-25 minutes, just until tomatoes begin to burst.
- Prepare Herby Polenta or favorite pasta.
To serve
- Spoon ragu over a bed of creamy polenta or cooked pasta, topped with roasted tomatoes, and fresh mozzarella pieces or parmesan shavings. Garnish with fresh parsley.