Sausage and mushroom ragù is a delicious side dish typical of Italian cuisine. This dish combines the rich and succulent flavor of sausage with the delicacy of mushrooms, creating a creamy and flavorful sauce. The tomato sauce and white wine add a touch of acidity and depth to the ragù. This side dish is perfect to accompany fresh pasta or polenta for a complete and tasty meal.
Sauté in a terracotta casserole the crushed lard and olive oil, the sliced onion, garlic, thinly sliced carrot, and rosemary
When the onion turns golden, add pieces of fresh sausage and then a handful of soaked dried mushrooms
Brown everything, add and let evaporate a glass of white wine, add a tablespoon of tomato sauce and enough water
Cook for an hour on 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
Italia
| 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 |
