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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Polenta with Parmigiano, Sausage and Mushroom Ragu
Polenta with Parmigiano, Sausage and Mushroom Ragu
(Polenta con Parmigiano e Ragu di Salsiccia e Funghi)
2 pounds precooked polenta, cut into 4 (1/2-inch thick) rounds
1/3 cup grated Parmigiano cheese
1 pound Italian sausage, casing removed
1/2 pound mixed sliced fresh wild mushrooms
2 tablespoons extra virgin olive oil, divided
1/2 cup dry red wine
1 and 1/2 cups bottled marinara sauce
Preheat broiler.

Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7-8 minutes.

Turn rounds over and sprinkle with Parmigiano cheese, then broil until polenta is golden in spots and cheese is melted, about 7-8 minutes more.

Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until it shimmers.

Cook sausage, breaking up lumps, until just cooked through, about 4-5 minutes.

Transfer to a bowl.

Heat remaining tablespoon olive oil in a skillet over medium heat until it shimmers.

Cook mushrooms, stirring occasionally, until softened, about 3-4 minutes.

Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes.

Stir in sausage and tomato sauce and simmer, stirring occasionally, 5-6 minutes.

Season with salt.

Serve ragu spooned over polenta. Makes 4 servings.
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