Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, ...

Drain the pasta into a colander but do not rinse it. 8. Stir the pasta into the mushroom ragu in the skillet. If the sauce seems dry, add 1/4 cup or more of the pasta cooking water (you won't use ...

Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes. Add half each of the shallots, garlic and thyme ...

2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes.

Swapping pasta sheets for polenta, with a rich mushroom ragù. Check the tips for a non-veggie suggestion. For this recipe, you will need a deep, rectangular ovenproof dish that is approximately ...

Don’t worry if it seems like a lot of oil—it’s necessary for proper caramelization of the beet-mushroom mix. All products featured on Bon Appétit are independently selected by our editors.

Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and ...

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Ragu Chunky Garden Style – It was like the chunky peanut butter of pasta sauces Sign up for the Marketplace newsletter to get stories that help you live smarter — plus analysis, explainers and ...