Pasta with Veal, Sausage and Porcini Ragù

Ingredients

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

1. 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. 2. Heat oil in heavy large skillet over medium-high heat. Add onion, car...

View full recipe at SpringPad

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