Ingredients with Measurements:
- 1 lb. sweet Italian sausage, casings removed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup dried porcini mushrooms, rehydrated and chopped
- 1 can (28 oz.) crushed tomatoes
- 1/2 cup red wine
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Salt and pepper, to taste
- 1 lb. pasta of your choice
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Colander or strainer
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through, about 8-10 minutes. Use a wooden spoon or spatula to break up the sausage into small pieces as it cooks.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the rehydrated and chopped porcini mushrooms to the pot and cook for another 2-3 minutes.
4. Pour in the crushed tomatoes and red wine, and stir to combine.
5. Add the dried oregano, dried basil, salt, and pepper to the pot, and stir to combine.
6. Bring the mixture to a simmer and let it cook for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
7. While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain the pasta in a colander or strainer.
8. Serve the ragù alla salsiccia with porcini mushrooms over the cooked pasta, and sprinkle with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 22g
Carbohydrates: 64g
Protein: 32g
Substitutions for ingredients:
- You can use hot Italian sausage instead of sweet Italian sausage if you prefer a spicier sauce.
- If you don't have dried porcini mushrooms, you can use fresh mushrooms instead.
Variations:
- You can add other vegetables to the sauce, such as bell peppers or zucchini.
- You can use a different type of pasta, such as penne or rigatoni.
Tips and tricks:
- Make sure to rehydrate the porcini mushrooms in hot water for at least 30 minutes before using them in the sauce.
- If the sauce is too thick, you can add a splash of water or chicken broth to thin it out.
- Leftover sauce can be frozen for up to 3 months.
Storage instructions:
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragù alla salsiccia with porcini mushrooms in a large serving bowl, with the cooked pasta on the side.
Garnishes:
Sprinkle with chopped fresh parsley or basil before serving.
Pairings:
Serve with a crusty Italian bread and a green salad.
Suggested side dishes:
Garlic bread, roasted vegetables, or a Caesar salad.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a bit longer to thicken up.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure to cook the sausage until it is fully cooked through to avoid any risk of foodborne illness.
Food history:
Ragù alla salsiccia is a traditional Italian meat sauce made with sausage, tomatoes, and herbs. Porcini mushrooms are a popular ingredient in Italian cuisine, and add a rich, earthy flavor to the sauce.
Flavor profiles:
Savory, meaty, tomato-y, with a hint of earthiness from the porcini mushrooms.
Serving suggestions:
Serve the ragù alla salsiccia with porcini mushrooms over cooked pasta, and sprinkle with grated Parmesan cheese.
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Region: Italian