Wild Mushroom and Beef Ragout with Polenta

This is a delicious all-purpose meat sauce from cookbook author Bonnie Stern. Try it over pasta too. Just a little bit of sausage adds a lot of flavour to the recipe, but you can omit it if you prefer and use an equal amount of lean beef.

15 Minutes

Rating

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Servings4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 ½ oz dried wild mushrooms
 2 tsp olive oil
 1 onion, chopped
 3 cloves garlic , finely chopped
 ¼ tsp hot red pepper flakes, optional
 1 sweet red pepper, seeded and diced
 ½ lb Extra Lean Ground Beef Sirloin, Round or Ground Beef
 1 Extra Lean Italian (2 oz/ 60g) sausage, removed from casing
 1 can (28 oz/796 mL) plum tomatoes, with juices, pureed or broken up
 1 tsp salt and pepper
 1 cup quick-cooking cornmeal
 2 tbsp EACH grated Parmesan cheese and chopped fresh parsley
 

1

1. Cover dried mushrooms with 1 cup (250 mL) warm water; let soak for 30 minutes. Strain liquid through a paper towel-lined sieve and reserve. Rinse mushrooms thoroughly and chop.

2

2. Heat oil in large, deep nonstick skillet on medium heat. Cook onion, garlic and hot pepper flakes gently for 5 to 8 minutes or until tender but not brown.

3

3. Add red pepper; cook for a few minutes. Add beef and sausage meat; cook for 8 to 10 minutes or until brown. Drain.

4

4. Add mushrooms, mushroom liquid and tomatoes. Bring to boil and cook for 30 minutes or until quite thick. Add 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper.

5

5. Meanwhile, to prepare polenta, bring 6 cups (1.5 L) water and remaining salt and pepper to boil in large pot. Slowly whisk in cornmeal. Stirring with long spoon, cook over medium heat for 5 to 10 minutes, until tender. Taste and adjust seasonings if necessary.

6

6. Serve polenta topped with sauce and garnish with cheese and parsley.

Ingredients

 ½ oz dried wild mushrooms
 2 tsp olive oil
 1 onion, chopped
 3 cloves garlic , finely chopped
 ¼ tsp hot red pepper flakes, optional
 1 sweet red pepper, seeded and diced
 ½ lb Extra Lean Ground Beef Sirloin, Round or Ground Beef
 1 Extra Lean Italian (2 oz/ 60g) sausage, removed from casing
 1 can (28 oz/796 mL) plum tomatoes, with juices, pureed or broken up
 1 tsp salt and pepper
 1 cup quick-cooking cornmeal
 2 tbsp EACH grated Parmesan cheese and chopped fresh parsley
 

Directions

1

1. Cover dried mushrooms with 1 cup (250 mL) warm water; let soak for 30 minutes. Strain liquid through a paper towel-lined sieve and reserve. Rinse mushrooms thoroughly and chop.

2

2. Heat oil in large, deep nonstick skillet on medium heat. Cook onion, garlic and hot pepper flakes gently for 5 to 8 minutes or until tender but not brown.

3

3. Add red pepper; cook for a few minutes. Add beef and sausage meat; cook for 8 to 10 minutes or until brown. Drain.

4

4. Add mushrooms, mushroom liquid and tomatoes. Bring to boil and cook for 30 minutes or until quite thick. Add 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper.

5

5. Meanwhile, to prepare polenta, bring 6 cups (1.5 L) water and remaining salt and pepper to boil in large pot. Slowly whisk in cornmeal. Stirring with long spoon, cook over medium heat for 5 to 10 minutes, until tender. Taste and adjust seasonings if necessary.

6

6. Serve polenta topped with sauce and garnish with cheese and parsley.

Wild Mushroom and Beef Ragout with Polenta
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