Name: Pasta with Veal, Sausage and Porcini Ragù
Yield: Makes 6 to 8 servings
Ingredients: 1 cup water; 1 ounce dried porcini mushrooms*; 1/4 cup extra-virgin olive oil; 1 small onion, finely chopped; 1 small carrot, peeled, finely chopped; 1/4 cup plus 2 tablespoons 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 dry red wine; 2 14-ounce cans low-salt chicken broth; 1 28-ounce can whole tomatoes in juice; 2 bay leaves; 2 teaspoons chopped fresh sage; 1 teaspoon fennel seeds, lightly crushed; 1 pound fresh pappardelle or purchased fettuccine; Freshly grated Parmesan cheese

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Pasta with Veal, Sausage and Porcini RagùBrian Leatart

(Pasta con Ragù di Vitello, Salsicce e Porcini)

Ragù is a beloved part of Tuscan cooking. Every person has his or her own recipe, but the basics are constant: It is a hearty sauce made with meat (beef, pork, veal, duck, even boar) and vegetables like carrots, tomatoes and onions, all cooked in wine and broth. And ragù is most often served over pasta. This recipe includes dried porcini mushrooms, which give the sauce a real taste of the Tuscan countryside.

Recipe notes

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