Best 2 Ragu Di Salsicce E Funghi Porcini Sausage And Wild Mushroom Sauce Recipes

RAGU DI SALSICCE E FUNGHI PORCINI (SAUSAGE AND WILD MUSHROOM SAUCE)

Ragu di Salsicce e Funghi Porcini (Sausage and wild mushroom sauce) image

Provided by Nancy Harmon Jenkins

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
4 or 5 sweet Italian sausages, preferably fennel-flavored
1/2 clove garlic, peeled
1 small- or 1/2 medium-size yellow onion
1 rib celery
1/2 medium-size carrot
1 ounce dried funghi porcini mushrooms
1 28-ounce can Italian plum tomatoes
1 sprig fresh rosemary, or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper

Steps:

In a wide skillet over medium heat, warm olive oil. Gently saute sausages until thoroughly cooked and browned. Remove sausages and set aside.
Meanwhile, chop together garlic, onion, celery and carrot to make a battuto. When sausages are done, add battuto to the pan and saute gently until vegetables are soft.
While vegetables are cooking, place mushrooms in a bowl and add hot water to cover. Set aside to soak for at least 20 minutes.
Drain tomatoes, reserving juice. Add tomatoes to vegetables in saucepan; raise heat and cook rapidly, breaking up tomatoes with a fork. Add rosemary or thyme, turn down heat and cook gently 20 to 30 minutes, until tomato sauce thickens. If necessary, add a little reserved juice to keep sauce from sticking.
Remove mushrooms from the bowl, but do not discard the soaking water. Rinse mushrooms under running water from tap; chop coarsely and add to tomato sauce. Strain the soaking water through a fine-mesh sieve or a paper coffee filter directly into the sauce. Mix well. Taste sauce and add salt, if necessary, and freshly ground black pepper to taste.
Slice sausages into 1/2-inch slices and add to the sauce, mixing well. Just before serving, remove rosemary sprig, if used. Serve over hot polenta mush or toasted or sauteed polenta slices.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 21 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 637 milligrams, Sugar 5 grams

SAUSAGE RAGU (RAGU DI SALSICCIA)

Sausage Ragu (Ragu Di Salsiccia) image

Make and share this Sausage Ragu (Ragu Di Salsiccia) recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb plain Italian sausage
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry white wine
3 lbs fresh plum tomatoes, peeled, seeded, and chopped (or 28 oz. can imported Italian peeled tomatoes with their juice, passed through a food mill)
salt
fresh ground black pepper
3 -4 fresh basil leaves, torn into bits

Steps:

Remove the sausage from the casings.
Chop the meat finely.
In a large pot, heat the oil over medium heat.
Add the sausage meat and the garlic.
Cook, stirring often, until the pork is lightly browned, about 10 minutes.
Add the wine and bring to a simmer.
Cook until most of the wine evaporates.
Stir in the tomatoes and salt/pepper to taste.
Bring to a simmer.
Decrease heat to low.
Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
Stir in the basil just before.
Serve hot over cooked hot pasta.