- Portion size 8 servings
- 2 tablespoons olive oil
- 2 onions chopped
- 3 garlic cloves finely chopped
- 1 tablespoon dried oregano
- 1/4 teaspoon hot pepper flakes
- 8 oz Italian sausages
- 1 1/2 lb lean ground beef
- 4 cups sliced mushrooms
- 2 red pepper chopped
- 56 oz stewed tomatoes
- salt and pepper
- 1 cup freshly grated Parmesan cheese
- Polenta recipe to follow
- 8 cups water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cornmeal
In large skillet, heat oil over medium heat; cook onions, garlic, oregano and hot pepper flakes, stirring occasionally, for 5 minutes or until softened.
Remove sausage from casings; add to pan along with beef. Cook over medium-high heat, breaking up chunks with back of spoon, for 7 minutes or until browned. Skim off fat.
Add mushrooms and peppers; cook for 5 minutes. Add tomatoes and bring to boil; reduce heat and simmer for 30 minutes or until thickened. Season with salt and pepper to taste.
Polenta: In saucepan, bring water, salt and pepper to boil over high heat; gradually whisk in cornmeal until evenly thickened. Reduce heat to low; cook, stirring often with wooden spoon, for 10 to 15 minutes or until smooth and thick enough to mound stiffly on spoon.
Spoon Polenta into individual bowls; top with ragout. Sprinkle with Parmesan.