Pasta with Veal, Sausage, and Porcini Ragù
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 cup water
- 1/4 cup extra-virgin olive oil
- 2 bay leaves
- 1/2 cup dry red wine
- freshly grated parmesan cheese
- 2 teaspoons chopped fresh sage
- 2 garlic cloves, finely chopped
- 8 ounces sweet italian sausages, casings removed
- 1 small onion, finely chopped
- 1 ounce dried porcini mushrooms*
- 1 small carrot, peeled, finely chopped
- 1/4 cup plus 2 tablespoons finely chopped fresh italian parsley
- 8 ounces veal stew meat, coarsely chopped
- 2 14-ounce cans low-salt chicken broth
- 1 28-ounce can whole tomatoes in juice
- 1 teaspoon fennel seeds, lightly crushed
- 1 pound fresh pappardelle or purchased fettuccine
- Carbohydrate 53 g(18%)
- Cholesterol 26 mg(9%)
- Fat 12 g(19%)
- Fiber 5 g(20%)
- Protein 22 g(43%)
- Saturated Fat 3 g(14%)
- Sodium 340 mg(14%)
- Calories 415
A Taste of Tuscany: My Simple Yet Satisfying Pasta with Veal, Sausage, and Porcini Ragù
As a busy professional woman, juggling work and a social life, I always appreciate a recipe that delivers big on flavor without demanding endless hours in the kitchen. This pasta with veal, sausage, and porcini ragù is exactly that. It’s a dish that evokes the warmth and heartiness of Tuscan cuisine, transporting me to sun-drenched hillsides and charming trattorias, even amidst the chaos of my daily routine. The rich, earthy flavors of the porcini mushrooms mingle beautifully with the savory depth of the veal and sausage, creating a symphony of tastes in every bite. It’s a dish that's perfect for a satisfying weeknight meal or an impressive dinner party—a testament to the fact that elegant and delicious food doesn't always require excessive effort.
The secret, I've found, lies in using high-quality ingredients. The best sausages from the local butcher, plump, juicy tomatoes, and fragrant, dried porcini mushrooms are essential. These components form the foundation of a truly exceptional ragù. While the recipe might seem a bit involved at first glance, the process is surprisingly straightforward. Once you get started, it's a relaxing endeavor, a moment of mindful cooking in the midst of a busy schedule. The slow simmering of the ragù allows the flavors to meld and deepen, creating a sauce that is both complex and comforting. And the aroma that wafts through the kitchen during that hour of simmering is simply divine; it’s an olfactory invitation to a truly wonderful meal.
The beauty of this recipe is its adaptability. While I stick to the classic combination of veal and sausage, feel free to experiment. Substitute ground beef or pork if you prefer, or add other vegetables like zucchini or bell peppers to enhance the flavor profile further. The most important thing is to enjoy the process and savour the results. This pasta dish isn’t just a meal; it's a journey, a culinary exploration of the Tuscan countryside, all within the confines of my own kitchen. And it’s a journey I eagerly embark on, time and time again.
The finished dish is nothing short of spectacular. The tender pasta, coated in the rich, flavorful ragù, is a culinary masterpiece. The porcini mushrooms add a unique earthy note that elevates the dish beyond the ordinary. And the simple garnish of freshly grated Parmesan cheese and parsley adds a final touch of elegance. Serve it with a crisp glass of Chianti, and you have a truly memorable dining experience. This isn’t just a pasta dish; it's an experience. It's a testament to the fact that even the busiest of lives can find moments of delicious simplicity and satisfying indulgence. It’s a delicious and satisfying reminder that even a simple pasta can be a culinary adventure.
Beyond the Recipe: I often find myself reflecting on the joy of cooking, the way it connects us to our heritage, and the satisfaction of creating something delicious to share. This ragù recipe, with its layers of flavor and aromas, speaks volumes about the magic of transforming simple ingredients into something truly special. It’s more than just a meal; it’s a culinary memory in the making.
This ragù recipe is a personal favourite and a keeper. It’s adaptable, delicious, and a wonderful way to savour the flavors of Tuscany. Whether you're a seasoned cook or a kitchen novice, I urge you to give it a try. Let the aromas transport you, and enjoy the satisfying result!
Step-by-step
- 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, 1/4 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. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.
- Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
