Pasta with Veal, Sausage and Porcini Rag

Ingredients

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

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