Pasta with Veal, Sausage and Porcini Ragù
Pasta with Veal, Sausage and Porcini Ragù might be just the main course you are searching for. One portion of this dish contains roughly 35g of protein, 29g of fat, and a total of 628 calories. This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have bay leaves, porcini mushrooms, garlic cloves, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Bring 1 cup water and mushrooms to boil in small saucepan.
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, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet.
Add sausage and cook until brown, breaking up with back of fork, about 4 minutes.
Add veal and sauté until brown, about 5 minutes.
Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes.
Add 1 cup chicken broth; boil 10 minutes, stirring occasionally.
Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes.
Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet.
Mix in tomatoes with 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 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Add sauce to pasta pot and rewarm over medium heat.
Add pasta and toss to combine.
Sprinkle with cheese and remaining 2 tablespoons parsley.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.