As seen on Mutti Pomodoro
A hug in a bowl that will transport you to a trattoria in the Italian countryside.
For this dish, polenta is the vessel but the star is the sauce. An earthy mushroom ragù made with Mutti Pomodoro.
I love how Mutti Passata is such a versatile product. Whether I’m looking to make a quick dish or slow-cooking dish like this ragù, I always have a bottle (or two) handy.
No tomato skins or seeds mean you’re guaranteed an amazingly velvety sauce.
The natural sweetness of the Mutti Passata compliments the mushroom perfectly and helps carry the flavours throughout the sauce.
And for a rich and earthy ragù, there is no better combination than a silky polenta topped with Parmigiano and a good drizzle of olive oil to finish.
Enjoy!
Did you know it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata?
INGREDIENTS (serve 2 ppl)
For the ragù:
4 tbsp extra-virgin olive oil, plus extra for garnish
1 carrot, finely diced
1 celery stick, finely diced
1/2 brown onion, finely diced
350 gr mixed wild mushroom, diced
20 gr dried porcini mushroom
2 tbsp Mutti tomato paste
3 tbsp parsley leaves, finely sliced
400 gr Mutti passata
250 ml water
2 bay leaves
Salt
Parmigiano Reggiano, grated, for garnish
For the polenta:
200 gr polenta flour
1 l water
Salt
METHOD
For the ragù:
In a small bowl add the dried porcini mushroom and cover them with hot water and allow them to rehydrate.
In a large frying pan, add olive oil, carrot, celery and onion over medium heat.
Allow the vegetables to fry off and cook until golden, stirring occasionally.
Add the wild mushroom, and dried porcini (including the liquid) and cook for 2 minutes.
Add the Mutti tomato paste, stir to combine and cook for more 2 minutes.
Sprinkle the chopped parsley leaves and combine.
Pour the Mutti Passata, followed by water and bay leaves. Stir to combine.
Season with salt and let it simmer for 30 minutes, stirring occasionally.
For the polenta:
Bring the water to a boil in a pot and season it with salt.
When boiling, reduce the heat to low, add the polenta a bit at a time, and with a whisk, stir to combine until all the flour is incorporated with no lumps.
Keep cooking, over low heat for 40-45 minutes, whisking often.
Check for seasoning.
To serve, in a bowl, add a couple of ladles of polenta and top it with a few spoonfuls of mushroom ragù.
To finish sprinkle some freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil.
