Thursday, May 31, 2012

Mushroom-Sausage Ragu

It's not surprising that I love being in the kitchen.  Some people have their retail therapy, others get massages and manicures, but I cook and bake.  The entire process; preparation, cooking and decorating and plating is my therapy.  As much as I enjoy preparing meals that are packed full of different steps and processes, during the week I just don't have that kind of time.  I need to be able to get a well balanced meal on the table in a short period of time so we can eat at a decent hour.

I know this isn't the typical recipe for ragu, but this is the perfect version for a quick weeknight meal.  This was a dish that was incredibly easy to assemble, and took practically no time to get on the table.  It's packed full of so many flavors and textures; from the sweet sausage, meaty mushrooms to the robust tomato sauce.  Can we all just agree here that mushrooms and sweet Italian sausage were made for one another?  I don't know what it is, but it's a magical combination.  The tomatoes not only added a slight sweetness to the sauce, but a slightly smokey undertone, as well.  All of the flavors combined made the perfect topping to spoon over starchy rice or buttery polenta.  I've enjoyed this dish using both the rice and polenta and each were equally delicious and satisfying.
Mushroom-Sausage Ragu

2 Tbsp olive oil
1 (14.5oz) can fire roasted tomatoes
2 Tbsp unsalted butter
2 Sweet Italian sausages, casings removed
2 Cups baby bella mushrooms
1 Garlic clove, mined
1 Small onion, thinly sliced
Salt and pepper, to taste
Chopped fresh parsley, for serving (optional)


Place a large skillet over medium heat.  Add 1 tablespoon of oil and allow to heat.  Once the oil is warm add the sausage and allow to cook until cooked through.  Using a slotted spoon, remove the sausage from the pan and place on a paper towel lined plate. 

Return pan to medium heat, add butter along with mushrooms and onions.  Allow to cook until tender, and onions begin to turn translucent, about 5 minutes.  Onces the vegetables are almost cooked through add the garlic and cook an additional 30 seconds.  Return the sausage to the pan, and stir to combine with onions and mushrooms.  Add the fire roasted tomatoes and season with salt and pepper.  Bring the mixture to a simmer, cover and allow to simmer for 5-10 minutes, until mixture has thickened slightly.

To serve-
Spoon ragu over prepared rice or polenta, sprinkle with fresh parsley.   

Recipe source: adapted from Food and Wine via Delish

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