Name: Pork And Fennel Sausage Ragu With Porcini Mushrooms Recipe
Total time: 45 min
Yield: 8
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Ragu recipes come in a jar, true, but they're far better when you diy This hearty, red wine-spiked pasta sauce is studded with porcini mushrooms, ground pork, and italian sausage. 

How to make Pork And Fennel Sausage Ragu With Porcini Mushrooms Recipe

Better Homes And Gardens

Crawler

American

<p>Ragu recipes come in a jar, true, but they're far better when you diy This hearty, red wine-spiked pasta sauce is studded with porcini mushrooms, ground pork, and italian sausage. </p>

Non Vegetarian

Dried porcini mushrooms

Olive oil

Finely chopped onion

Finely chopped carrot

Finely chopped celery

Cloves garlic,  minced

Snipped fresh flat leaf italian parsley

Snipped fresh basil

Salt

Ground black pepper

Ground pork

Bulk italian sausage

Fennel seeds,  toasted

Tomato paste

Dry red wine

1 can whole san marzano tomatoes,  undrained,  cut up

Dried lasagna noodles or mafalda pasta,  broken into large pieces

Parmesan reggiano cheese,  finely shredded

Step 1 place mushrooms in a large bowl. Add enough boiling water to cover. Let stand for 30 minutes. Drain mushrooms; discard liquid. Coarsely chop mushrooms; set aside. Advertisement.

step 1

Step 2 meanwhile, for soffrito, in a medium saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic; cook for 7 to 10 minutes or until vegetables are tender and just beginning to brown. Stir in parsley and basil. Season lightly with salt and pepper. Remove from heat; set aside.

step 2

Step 3 for rag, in a 4 to 6-quart dutch oven cook ground pork and italian sausage over medium-high heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir fennel seeds and chopped mushrooms into meat mixture in dutch oven. Stir in tomato paste.

step 3

Step 4 add 1 cup of the red wine to mixture in dutch oven. Bring to boiling, stirring to scrape up brown bits from bottom of pan. Reduce heat; cook until most of the liquid has evaporated. Add the remaining 1 cup wine, the tomatoes, and the soffrito. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 55 minutes or until meat mixture has thickened to desired consistency, stirring occasionally.

step 4

Step 5 cook pasta according to package directions; drain well. Serve rag with hot cooked pasta. Sprinkle with cheese.

step 5

Better Homes and Gardens