Pasta with Veal, Sausage and Porcini Rag

Pasta with Veal, Sausage and Porcini Rag
Photo by Brian Leatart

Ingredients

  • 1 teaspoon fennel seeds
  • 8 ounces sweet Italian sausages
  • 8 ounces veal stew meat
  • Freshly grated Parmesan cheese
  • 2 teaspoons fresh sage
  • 1 small onion
  • 2 bay leaves
  • + 10 more ingredients
    • 1 small carrot
    • 2 garlic cloves
    • 1 cup water
    • 1 pound fresh pappardelle or purchased fettuccine
    • ½ cup dry red wine
    • ¼ cup extra-virgin olive oil
    • 6 tablespoons fresh Italian parsley
    • 1 ounce dried porcini mushrooms
    • 1 28-ounce can whole tomatoes in juice
    • 2 14-ounce cans low-salt chicken broth

Bring 1 cup 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/...

View full recipe at Epicurious

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