Portobello Mushroom and Sausage Ragu with Polenta

I have to say, I am not a huge mushroom fan, onion fan or sausage fan, but somehow all of it together in this recipe is amazing. And I mean it. I could eat this for days.


SO here is the recipe and strongly recommend that you give it a try.


12 ounces of baby spinach, stemmed and rinsed

3 tablespoons of olive oil

6 sweet Italian chicken or pork sausages (about 1¼ pounds), removed from casings

1 large yellow onion, chopped into 1 inch pieces

1½ pounds of portobello mushroom caps, halved and thinly sliced

2 cloves garlic, finely chopped

1 tablespoon of chopped fresh rosemary

1 can (28 ounces) of whole tomatoes, break up with your hand before putting them in the pan

2 tablespoons of tomato paste

Salt and pepper, to taste


1. In a large skillet over medium heat, cook the spinach with just the water that clings to it, turning often, for 3 minutes; drain in a colander.

2. Wipe out the pan. Add 1 tablespoon of the oil and when it is hot, cook the sausage, breaking it up, for 10 minutes. With a slotted spoon, transfer to a plate.

3. In the same skillet, heat the remaining 2 tablespoons oil. Cook the onion, stirring often, for 6 minutes.

4, Add the mushrooms and cook for 8 minutes or until most of the water evaporates. Stir in the garlic, rosemary, tomatoes, tomato paste, salt, and pepper.

5. Lower the heat and simmer for 5 minutes.

6. Return the sausage to the skillet and cook 8 minutes.



4½ cups of water

1½ teaspoons of kosher salt

1⅓ cups of quick-cooking polenta

½ cup of freshly grated Parmesan, plus a little extra for sprinkling


1. In a large, heavy saucepan, bring the water and salt to a boil. Gradually whisk in the polenta in a thin stream.

2. Lower the heat and simmer, stirring often, for 2 minutes or until the polenta is creamy.

3. Add Parmesan cheese.

Place polenta in a bowl and spoon the ragu on top. Add additional Parmesan cheese.

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