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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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: 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
Step 2 of 4: When the onion starts to brown, add pieces of fresh sausage and then a handful of soaked dried mushrooms
Step 3 of 4: Brown everything, add and let a glass of white wine evaporate, add a spoonful of tomato sauce and enough water
Step 4 of 4: Cook for one hour over low heat
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving179 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 546 kJ130 kcal | 306 kJ73 kcal |
| Fat | 3.61 g | 2.02 g |
| of which saturated fatty acids | 0.55 g | 0.31 g |
| Carbohydrates | 9.5 g | 5.32 g |
| of which sugars | 9.25 g | 5.18 g |
| Fibre | 3.41 g | 1.91 g |
| Protein | 5.32 g | 2.98 g |
| Salt | 0.07 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
