Italian Sausage Bolognese
Indulge in the savory flavors of this Italian Sausage Ragout Pappardelle with Porcini Mushrooms and Provolone recipe. Savor the comforting aroma as Italian sausage, mushrooms, and a flavorful blend of ingredients simmer together to create a rich and satisfying dish. Tossed with al dente Pappardelle pasta and finished with melted provolone cheese, this meal is sure to impress and satisfy even the most discerning palates. Serve hot and enjoy a taste of Italy at your table.
— Constant Cookbook
Ingredients
- 400gr of Italian sausage meat
- 400gr of Pappardelle pasta (dry)
- 200 g Auricchio Provolone Piccante
- celery, carrot and onion
- 20gr dried porcini mushrooms
- 100gr of fresh chestnut mushrooms
- a glass of stock
- 1/2 glass of dry white wine
- 1 tablespoon tomato puree paste
- ExtraVirginOlive Oil
- salt and pepper
Instructions
- Gently stew the finely chopped celery, carrot and onion in a saucepan with oil, add the Italia sausage meat (just take the skin off the sausages) and brown well.
- Pour in the dry white wine and once is complitely evaporated add the porcini mushrooms previously soaked in lukewarm water and chopped and the sliced chestnut mushrooms.
- Add 1 cup of the hot broth and the tomato paste and simmer gently for 15 minutes, seasoning with salt and pepper if needed
- Meanwhile, bring to a boil in a large pot of water to which you have added salt and cook the pasta al dente, drain and stir it with sauce, blending with þ of your grated Auricchio Provolone cheese.
- Serve your Italian Sausage ragout Pappardelle with Porcini Mushrooms and Provolone hot, sprinkled with the remaining Provolone.
Yield
Serves 4
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