Italian Sausage Bolognese
- Preparation and cooking time
- Total time
- More effort
- Serves 4
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
- STEP 1Gently 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.
- STEP 2Pour 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.
- STEP 3Add 1 cup of the hot broth and the tomato paste and simmer gently for 15 minutes, seasoning with salt and pepper if needed
- STEP 4Meanwhile, 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 þ of your grated Auricchio Provolone cheese.
- STEP 5Serve your Italian Sausage ragout Pappardelle with Porcini Mushrooms and Provolone hot, sprinkled with the remaining Provolone.
