Pasta with Veal
Sausage and Porcini Ragu Recipe

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Sausage and Porcini Ragu Recipe"] _______________________________________


Type: Pasta with Veal
Sausage and Porcini Ragu Free Cooking Recipe – Pasta

It’s alright!

Ingredients / Directions
1 cup(s) water
1 ounce dried porcini mushrooms
1/4 cup(s) extra-virgin olive oil
1 small onion
finely chopped
1 small carrot
peeled
finely chopped
1/4 cup(s) plus 2 tbsp finely chopped fresh Italian parsley
2 garlic cloves
finely chopped
8 ounces sweet Italian sausages
casings removed
8 ounces veal stew meat
coarsely chopped
1/2 cup(s) dry red wine
2 14-ounce cans low-salt chicken broth
1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoon chopped fresh sage
1 teaspoon fennel seeds
lightly crushed
1 pound fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese Bring 1 cup(s) water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.
Heat oil in heavy large skillet over medium-high heat. Add onion
carrot
1/4 cup(s) parsley and garlic. Saut? until vegetables are tender but not brown
about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown
breaking up with back of fork
about 4 minutes. Add veal and saut? until brown
about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated
about 5 minutes. Add 1 cup(s) chicken broth; boil 10 minutes
stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed
about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns
process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices
bay leaves
sage
fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens
breaking up tomatoes with fork
adding remaining chicken broth 1/2 cup(s) at a time and stirring occasionally
about 1 hour(s). Season with salt and pepper. (Rag? can be made 2 days ahead Cool slightly. Chill uncovered until cold
then cover and keep chilled.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite
stirring occasionally. Drain.
Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.

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