Ingredients: |
Ingredients: 1 c Water
1 oz dried porcini mushrooms
1/4 c extra virgin OV
1 sm onion, finely chopped
1 sm carrot, peeled, finely chopped
1/4 c plus 2 T finely chopped fresh Italian parsley
2 garlic cloves, finely chopped
8 oz sweet Italian sausages, casing removed.
8 oz veal stew meat, coarsely chopped
1/2 c dry red wine
2 14.5 oz low salt chicken broth
1 28 oz can whole tomatoes
2 bay leaves
2 t chopped fresh sage
1 t fennel seeds, lightly crushed
1 lb fresh pappardelle
Fresh grated parmesan cheese
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Directions: |
Directions:Bring 1 c water and mushrooms to a boil in a small saucepan. Remove from heat, let stand 15 mins. Strain soaking liquid through paper towel lined sieve into bowl. Coarsely chop mushrooms. Set liquid & mushrooms aside.
Heat oil in heavy large skillet over medium high heat. Add onion, carrot, 1/4 c parsley and garlic. Saute until veggies are tender but not brown, about 5 mins. Push vegetables to side of skillet, addd sausage and cook until brown breaking up with the back of your fork, about 4 mins. Add veal and saute until brown, about 5 mins. Add wine, increase heat to high until wine is almost evaporated, about 5 mins. Add 1 c chicken broth, boil 10 mins, stirring occasionally. Add reserved mushroom liquid, simmer till almost absorbed, about 5 mins.
Transfer to processor, using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes w 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 c at a time and stirring occasionally about 1 hour. Season with salt & pepper. (Can be made 2 days ahead)
To Serve:
Cook pasta, drain, add sauce to pasta pot and rewarm over medium heat. Add pasta and toss, garnish with 2 T parsley and fresh parmesan cheese. |
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