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Milk Street Recipe

Pasta with Sausage and Porcini Mushroom Ragù

40 minutes

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Pasta with Sausage and Porcini Mushroom Ragù

Classic slow-simmered ragù bolognese isn’t a weeknight dinner option, but this simple tomato-free meat sauce can be tossed with pasta and on the table in under 45 minutes. For ease, we use Italian sausage, as it already is well seasoned; we opt for turkey or chicken sausage rather than pork, which has a fattiness that, we found, weighed down the dish. Make sure to purchase fresh sausage, not precooked; either mild or spicy will work. Dried porcini mushrooms provide a meaty, umami-packed flavor backbone, and just a small measure of heavy cream lends a rich, silky consistency. Wide noodles such as pappardelle or tagliatelle are ideal here, but fettuccine is good, too.

4-6

Servings

Tip

Don’t forget to break the porcini mushrooms into small pieces, rinse and drain them (to remove grit and dirt) before stirring them into the sauce. Rather than rehydrate the dried mushrooms before use, we save time by simmering them directly in the sauce, where they soften and release their savory flavor.

40 minutes

Reviews
Andrea S.
July 25, 2022
Quick, easy, delicious
My family loved this recipe. I made changes based on what I had on hand/preferences. I used ground Italian sausage (pork) instead of chicken and portabella mushrooms instead of porcini. Also, I didn't have white wine on hand, so I used a combo of balsamic vinegar and chicken broth. It was excellent! Next time I make it, I plan to cook the noodles in the sauce, as the sauce didn't cling as well as I had hoped. Otherwise, we really enjoyed it and plan to add it to our dinner rotation!
kathleen h.
July 2, 2022
pasta with sausage and porcini
Needs some lemon peel and some spice . Either way it isn't a repeat
Diana L.

I made it today. it was good (alot of flavors) but heavy for summer time.


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