Step 1

In a heavy large enamel cast iron pot heat the olive oil the garlic over medium heat. Once the garlic is brown, but not burned, remove and discard.

Step 2

Add the onions, parsley, and carrots, and mix well. When the onions are translucent, add the sausage meat and pancetta, and separate them well with the back of a wooden spoon. Add the tomato paste and mix well.

Step 3

Cook the meats until all the liquid is evaporated.

Step 4

Add the bay leaves, red wine, chopped porcini mushrooms, Chinese mushrooms half of the strained mushrooms liquid. Mix well.

Step 5

The chicken stock is added it to your ragu to keep it moist.

Step 6

Add the tomatoes, salt, and pepper. Mix well, lower the heat to simmer, cover, and cook stirring occasionally for 1 hour to 1 ½ hours.

Step 7

Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.

Step 8

Remove the bay leaves before serving.

Step 9

Bring the water to a boil. Gradually add the polenta and whisk vigorously to prevent lumps from forming. Change to a wooden spoon and continue to stir until it becomes thicker, around 6 minutes.

Step 10

Remove the polenta from the heat and place on a plate or platter. Add the mushrooms ragu over it. Sprinkle a very generous amount of parmesan cheese over it.Serve hot and immediately.