Pork and Fennel Sausage Ragu with Porcini Mushrooms

Ragu recipes come in a jar, true, but they're far better when you DIY! This hearty, red wine-spiked pasta sauce is studded with porcini mushrooms, ground pork, and Italian sausage.

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  • Makes: 8 servings
  • Prep: 45 mins
  • Stand: 30 mins
  • Cook: 45 mins

Pork and Fennel Sausage Ragu with Porcini Mushrooms

Directions

  1. Place mushrooms in a large bowl. Add enough boiling water to cover. Let stand for 30 minutes. Drain mushrooms; discard liquid. Coarsely chop mushrooms; set aside.
  2. Meanwhile, for soffrito, in a medium saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic; cook for 7 to 10 minutes or until vegetables are tender and just beginning to brown. Stir in parsley and basil. Season lightly with salt and pepper. Remove from heat; set aside.
  3. For ragu, in a 4 to 6-quart Dutch oven cook ground pork and Italian sausage over medium-high heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir fennel seeds and chopped mushrooms into meat mixture in Dutch oven. Stir in tomato paste.
  4. Add 1 cup of the red wine to mixture in Dutch oven. Bring to boiling, stirring to scrape up brown bits from bottom of pan. Reduce heat; cook until most of the liquid has evaporated. Add the remaining 1 cup wine, the tomatoes, and the soffrito. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 55 minutes or until meat mixture has thickened to desired consistency, stirring occasionally.
  5. Cook pasta according to package directions; drain well. Serve ragu with hot cooked pasta. Sprinkle with cheese.
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Nutrition Facts (Pork and Fennel Sausage Ragu with Porcini Mushrooms)

  • Per serving:
  • 693 kcal ,
  • 39 g fat
  • (13 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 18 g monounsaturated fat ),
  • 91 mg chol. ,
  • 864 mg sodium ,
  • 47 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 26 g pro.
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