INGREDIENTS

INSTRUCTIONS

1 Heat the oil in a pan and fry the onion, carrot and celery for 2-3
minutes until just beginning to soften, stirring occasionally.
2 Cut the bacon into lardons and add to the pan with the herbs. Cook for
another few minutes until sizzling.
3 Slice the mushrroms, keeping them in their varieties and set aside. Add
the chilli flakes and cook for a minute or so.
4 Pour in the wine and allow to bubble down, add the sweet pepper sauce,
tomatoes and tomato puree. Season to taste and simmer for about five
minutes until reduced and thickened slightly.
5 Bring a large pan of 750ml/1 1/4 pint of salted water to the boil.
Sprinkle in the polenta, whisking continuously to prevent any lumps
forming.
6 Simmer for 4-5 minutes, stirring or make up according to the packet
instructions until thickened like soft mashed potato. Season well.
7 Add the firmer mushrooms to the tomato mixture, such as the chestnut and
shitake, if using, and simmer for a few minutes.
8 Add the more fragile mushrooms and cook for another minute or so until
just tender. Season to taste.
9 Grate the Parmesan. Beat most of the Parmesan into the polenta mixture
with the remaining butter until smooth and creamy.
10 Spoon the polenta onto a plate and make a dip in the centre. Top with
the ragu and sprinkle over the remaining Parmesan to serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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