Mushroom Pancetta Ragu with Polenta Recipe
Recipe By Culinary Ginger
Meaty mushrooms and pancetta are cooked with garlic, herbs wine and beef broth served over creamy polenta.
4.1
28 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
Bookmark
ingredients serves
serves4
Add to Shopping ListIngredients for Mushroom Pancetta Ragu with Polenta Recipe
- 2 tablespoon Vegetable oil plus more if needed
- 4 tablespoon Unsalted butter
- 1 cup Pancetta, chopped see note
- 1.50 pound Mushrooms
- 1/2 cup Shallot, finely chopped
- 2 Garlic cloves finely chopped or grated
- 2 tablespoon Fresh basil, roughly torn
- 1 tablespoon Fresh rosemary
- 1 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1 tablespoon Tomato paste
- 0.33 cup Good red wine
- 1/4 cup Beef stock see note
- As required For the polenta
- 3.50 cup Low sodium or unsalted chicken stock/broth
- 1 teaspoon Salt
- 1 cup Yellow cornmeal, medium or fine grind
- 1 cup Parmesan cheese, grated
Nutrition
value
value
435
calories per serving
16 g Fat47 g Protein20 g Carbs4 g FiberOther
Current Totals
- Fat16g
- Protein47g
- Carbs20g
- Fiber4g
MacroNutrients
- Carbs20g
- Protein47g
- Fiber4g
Fats
- Fat16g
Vitamins & Minerals
- Calcium392mg
- Iron4mg
- Vitamin A85mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B942mcg
- Vitamin B12< 1mcg
- Vitamin C8mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium68mg
- Manganese1mg
- Phosphorus481mg
- Selenium44mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Culinary Ginger