No image available
Member recipe

Italian Sausage Bolognese

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 4

This is a succulent Pasta dish, ready withinh 45 minutes. Use Pappardelle or Fettuccine pasta. The best Italian sausages blend with Porcini Mushrooms and Provolone cheese to give an authentic pinch of Italy to your dinner ... it is better than Restaurants, guaranteed!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

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

Method

    1. 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.
    2. 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.
    3. Add 1 cup of the hot broth and the tomato paste and simmer gently for 15 minutes, seasoning with salt and pepper if needed
    4. 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 ¾ of your grated Auricchio Provolone cheese.
    5. Serve your Italian Sausage ragout Pappardelle with Porcini Mushrooms and Provolone hot, sprinkled with the remaining Provolone.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips