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 with fresh pasta or polenta for a complete and tasty meal.
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Sauté the crushed lard and olive oil in a terracotta casserole with the onion cut into slices, the garlic, the carrot cut into thin rounds, and the rosemary
When the onion starts to brown, add pieces of fresh sausage and then a handful of soaked dried mushrooms
Brown everything, add and let a glass of white wine evaporate, add a spoonful of tomato sauce and enough water
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 kind are very common in northern Italy
Italia
| Energy (kcal) | 69.47 |
| Carbohydrates (g) | 4.76 |
| of which Sugars (g) | 4.61 |
| Fat (g) | 0.45 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 3.85 |
| Fiber (g) | 1.81 |
| Sale (g) | 0.03 |
