Italian Meats and Poultry Recipes - Sausage and Porcini Bolognese

Ingredients                      

• 8 cups water

• 2 1/4 teaspoons salt

• 1 ounce dried porcini mushrooms

• 1 bunch escarole, core removed, or 8 cups fresh spinach

• 12 ounces bulk pork sausage

• 1/2 cup chopped onion

• 6 cloves garlic, minced

• 1 tablespoon snipped fresh sage

• 1/3 cup dry white wine

• 3/4 cup beef broth

• 1/2 cup purchased chunky marinara sauce

• 1 tablespoon snipped fresh parsley

• 1 tablespoon olive oil

• 1/4 teaspoon freshly ground black pepper

• 2 9-ounce packages refrigerated fettuccine

• 1/3 cup coarsely shaved Parmesan cheese

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Method:

1. In a 4-quart Dutch oven bring the 8 cups water and 2 teaspoons of the salt to boiling. Place mushrooms in a small bowl; add 1 cup of the boiling water. Let stand for 15 minutes.

2. Meanwhile, add escarole or spinach to the remaining boiling water. Return water to boiling; immediately drain greens in a colander and rinse with cold water. Drain well, pressing out excess liquid; coarsely chop greens and set aside.

3. Drain mushrooms, reserving 2 tablespoons of the soaking liquid. Chop the mushrooms; set mushrooms and reserved soaking liquid aside.

4. In a large skillet cook sausage, onion, garlic, and sage until meat is browned, stirring to break up sausage. Drain off fat. Stir in wine and reserved mushroom liquid. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 minutes or until most of the liquid is evaporated.

5. Add broth, marinara sauce, parsley, olive oil, pepper, and remaining 1,4 teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

6. Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the pasta cooking water. Return pasta to hot pan. Cover and keep warm.

7. Add reserved pasta cooking water, chopped mushrooms, and cooked escarole or spinach to sausage mixture. Heat through; spoon over hot cooked pasta. Toss before serving. Top with Parmesan cheese.