Sausage and mushroom ragù is a delicious side dish typical of Italian cuisine. This dish combines the rich, succulent flavor of sausage with the delicate taste of mushrooms, creating a creamy and flavorful sauce. Tomato sauce and white wine add a touch of acidity and depth to the ragù. This side dish is perfect to serve with fresh pasta or polenta for a complete and tasty meal.
Sauté in a terracotta saucepan the pounded pork lard and olive oil, the onion sliced, the garlic, the carrot cut into thin rounds, and the rosemary.
When the onion turns golden, add pieces of fresh sausage and then a handful of soaked dried mushrooms.
Brown everything, add a glass of white wine and let it evaporate; add a tablespoon of tomato sauce and enough water as needed.
Cook for one hour over low heat.
Pan
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 3 days
Dishes of this type are very common in northern Italy
Italy
| Energy (kcal) | 109.79 |
| Carbohydrates (g) | 4.82 |
| of which Sugars (g) | 4.55 |
| Fat (g) | 3.35 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 6.66 |
| Fiber (g) | 2.22 |
| Sale (g) | 0.02 |
