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 Pasta with Veal, Sausage, and Porcini Ragù
As a busy professional, I don't always have the time to spend hours in the kitchen, but I still crave delicious, home-cooked meals. This recipe for Pasta with Veal, Sausage, and Porcini Ragù is my go-to for satisfying my cravings without sacrificing my time. It’s a dish that perfectly embodies the rustic charm of Tuscan cuisine, a flavourful symphony that transports me to sun-drenched hillsides and charming trattorias, even if only for a short time during dinner. The rich and earthy aroma of the porcini mushrooms, the savory depth of the veal and sausage, all mingling together in a velvety sauce - it's pure comfort on a plate.
The beauty of this ragù lies in its simplicity. While it might sound complicated, the process is surprisingly straightforward. The ingredients are readily available, and the cooking process, while lengthy, is mostly hands-off. I often start the ragù in the morning, letting the flavors meld and deepen throughout the day. The result? A sauce so rich and flavorful that it elevates the simplest pasta to a culinary masterpiece. It’s a perfect dish for entertaining friends, or a special treat for a weeknight dinner for myself.
The heart of this recipe, of course, is the ragù itself. The slow simmering of the meat and vegetables in red wine and broth allows the flavors to intertwine beautifully, creating a depth that is unmatched. The porcini mushrooms add an unexpected earthy note that elevates the sauce beyond the ordinary. I love the texture contrast too; the tender veal and succulent sausage offer a delightful juxtaposition against the al dente pasta. A generous sprinkling of freshly grated Parmesan cheese at the end adds a salty, sharp note that balances the richness of the sauce beautifully, completing the overall taste profile and turning this ragù into a work of culinary art.
This recipe isn't just about the taste; it's about the experience. The scent of simmering meat and herbs filling the kitchen, the satisfying clink of the spoon against the bowl as I stir the ragù, the warmth of a delicious meal shared with loved ones - these are the moments that make cooking, and eating, such a joy. I often find myself daydreaming about Tuscany while making this dish.
Beyond the taste and the memories, this ragù recipe has become a staple in my life because of its versatility. I can easily adapt it based on what's available. Sometimes I substitute beef or pork for the veal, depending on what I find at the market. The pasta itself is adaptable, too. Pappardelle is traditionally used, but fettuccine or even tagliatelle work equally well, capturing the ragù's rich flavors perfectly. It is such a versatile recipe that suits any occasion!
More than just a meal, this Pasta with Veal, Sausage, and Porcini Ragù is a journey. A journey to the heart of Tuscany, a journey into the comforting embrace of a classic dish, and a journey to the simple pleasures of home cooking. So, gather your ingredients, put on some Italian music, and prepare to be transported. Buon appetito!
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.
