Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, but most of them all have some meat as a base. This is the version ...

In a large skillet, cook the Italian sausage and ground beef over medium heat, crumbling the meat with a spatula, until beginning to brown. Add the chopped onion and cook until meat is no longer ...

Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. You can also use the basic lentil stew to make our ...

This is wintery comfort food at its finest. This dish is based on something eaten frequently in Lecco - polenta, salsiccia, e funghi. Although it tastes particularly good in the mountain lodges of ...

Getting the ragu ready on a Thursday night is ideal here; you get to have an easier time on Friday and the ragu tastes better after a night in the fridge. Remove 400g spicy Italian sausages from ...