This meaty dish is perfect on a chilly winter night.
Directions for: Polenta with Beef and Sausage Ragout
Ingredients
Beef and Sausage Ragout2 Tbsp olive oil
2 onion, chopped
3 cloves garlic, finely, chopped
tsp hot pepper flakes
8 oz Italian sausage
1 lb(s) lean ground beef
4 cup sliced mushroom
2 28 oz can tomato, pureed
salt
pepper
polenta, (see polenta recipe)
1 cup freshly grated parmesan cheese
cup chopped fresh parsley
Polenta8 cup water
2 tsp salt
tsp pepper
2 cup cornmeal
cup butter
PreparationDirections
Beef and Sausage Ragout1. in large skillet, heat oil over medium heat; cook onions, garlic and hot pepper flakes, stirring occasionally, for 5 minutes or until softened.
2. Remove sausage from casings; add to pan along with beef.
3. Cook over medium-high heat, breaking up chunks with back of spoon, for 7 minutes or until browned.
4. Skim off fat.
5. Add mushrooms; cook for 5 minutes.
6. Add tomatoes and bring to boil; reduce heat and simmer for 30 minutes or until thickened.
7. Season with salt and pepper to taste.
Polenta1. in saucepan, bring water, salt and pepper to boil over high heat; gradually whisk in cornmeal until evenly thickened.
2. Reduce heat to low; cook, stirring often with wooden spoon, for 25 to 30 minutes or until smooth and thick enough to mound stiffly on spoon.
3. Stir in butter.
4. Makes 8 servings.
Preparation1. Spoon polenta into individual bowls; top with ragout.
2. Sprinkle with Parmesan and parsley.
See more: Rice/Grain, Dinner, Italian, Pork, Meal, Slow Cook, Beef, Nationality/Cuisine, Winter, Main, Eggs/Dairy, Main Ingredient, Preparation Method