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Cooking the store cupboard .. and fridge … and freezer. Sausage and mushroom ragu




This recipe is like one of those ingredient tests on Masterchef. What could I make without buying anything from the supermarket, the greengrocer the butcher or even from the garage.


I realise that I have a pretty well stocked store cupboard but even so I stuck to the ‘use nothing new’ mantra. My principal inspiration was this recipe but i amended it a bit to fit with a few thoughts I had plus a desire to use the stuff I had in the fridge.


Ingredients


  • 35g dried porcini mushrooms
  • 2 Tbsp extra virgin olive oil
  • 300 - 400g spicy Italian sausage casings removed
  • 1 large onion thinly sliced into half moons
  • 3 Tbsp unsalted butter
  • 3 large garlic cloves finely chopped
  • 250g shiitake mixed woodland mushrooms, cleaned, and thinly sliced or finely chopped
  • 1 cup dry red wine
  • 2 Tbsp tomato paste
  • 400g tin crushed tomatoes
  • 1 tbs dried oregano
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup water
  • 1 - 2 tbs mascarpone
  • grated Parmigiano Reggiano for serving
  • pasta for serving




Method


  • Soak the dried mushrooms. Place the porcini in a small bowl, then cover with room temperature water. Allow to soak for 10 minutes, then drain and roughly chop. 
  • Brown the sausage. Heat 2 Tbsp olive oil in a large pan with deep sides over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned on all sides, about 4-6 minutes. Use a slotted spoon to transfer the sausage to a small bowl, leaving the renderings in the pan.
  • Cook the mushrooms. Add 2 thinly sliced shallots and 3 chopped garlic cloves, then cook until transluscent and fragrant, about 3 minutes. Add 3 Tbsp butter to the pan. When melted, add sliced or chopped mushrooms. Cook, stirring occasionally, for 5 minutes, or until browned on all sides.
  • Deglaze the pan. Pour in 1 cup red wine, then cook 1-2 minutes, or until wine has reduced by about half.
  • Add remaining ingredients. Add 2 Tbsp tomato paste, the crushed tomatoes, 1 tbs dried oregano, ½ tsp cinnamon, 1 tsp salt, ½ tsp freshly ground black pepper and the chopped rehydrated porcini mushrooms. Stir well, then return the browned sausage to the pan and add ½ cup water. 
  • Simmer the ragu. Bring the sauce to a boil, then lower the heat to a simmer. Cook for at least 30 minutes, though longer is okay. Stir occasionally and check to make sure the heat isn't too high. Before serving stir through the mascarpone.
  • Serve immediately. Remove the bay leaf, taste and adjust seasoning as needed, then serve immediately with pasta. Garnish with grated Parmesan cheese.

 

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