Pasta with Veal, Sausage, and Porcini Ragù

A Tuscan Dream: My Pasta with Veal, Sausage, and Porcini Ragù

The aroma of simmering ragù, a rich and deeply satisfying sauce, is a constant in my kitchen. It's a testament to the heart of Tuscan cooking, a tradition passed down through generations. Each family boasts its own version, a secret recipe whispered from grandmother to daughter, tweaked and perfected over decades of Sunday dinners and family gatherings. But at its core, ragù is simple: a harmonious blend of tender meat, earthy vegetables, and fragrant herbs, all slow-cooked to perfection in rich wine and broth. This particular recipe, however, has a special place in my heart – it's a taste of the Tuscan countryside, enhanced by the earthy delight of dried porcini mushrooms.

My journey to this recipe started not in a bustling Italian kitchen, but amidst the rolling hills of Tuscany itself. I was on a solo trip, a much-needed escape from the demands of city life. I spent days wandering through sun-drenched vineyards and olive groves, breathing in the intoxicating fragrance of cypress trees and wildflowers. Each evening, I’d find myself drawn to the local trattorias, where the warm glow of candlelight and the tantalizing scents of simmering sauces beckoned me inside. It was during one of these magical evenings that I tasted my first porcini ragù. The rich earthiness of the mushrooms, perfectly complementing the savory depth of the meat, was a revelation. I spent the next few days gathering ingredients and trying to recreate the magic in my small apartment – and it only enhanced my love for the dish. It was a way to relive the magic of my travels, and to bring a bit of the Tuscan sunshine into my urban apartment.

The process of making ragù is itself a meditative practice. It's about taking your time, allowing the flavors to meld and deepen with each simmer. The slow cooking, the gentle stirring – it’s a moment of quiet in a world of constant motion. The resulting sauce is more than just a meal; it’s a story told in layers of flavor. From the sweetness of the carrots and onions, to the savory richness of the veal and sausage, the subtle spice of the sage and fennel, and the earthy depth of the porcini mushrooms, each ingredient plays its part in creating a culinary masterpiece. It's a comforting meal, perfect for a chilly evening or a special occasion. Whether you're a seasoned cook or a kitchen novice, this recipe is a delightful journey into the heart of Tuscan cuisine.

The vibrant colors, the rich aromas, the comforting warmth – making ragù is an experience as much as it is a culinary endeavor. So, gather your ingredients, embrace the process, and allow yourself to be transported to the sun-drenched hills of Tuscany. The result? A plate of pasta that's far more than a mere meal; it's an experience, a memory made tangible, a moment of pure culinary bliss. And isn’t that what cooking should be all about? Sharing tastes and scents that transport you to another time and place. I hope that my recipe does exactly that for you. Enjoy!

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.