Spicy Italian Pork Sausage and Porcini Bolognese Sauce

Serves:
4
Chef:
ir
Ingredients:
8 tablespoons extra-virgin olive oil
½ cup chopped onions
1 tablespoon chopped garlic
1 teaspoon fresh rosemary, chopped
2 cups spicy Italian pork sausage removed from casing
2 tablespoons dry porcini mushrooms steeped in warm water for 15 minutes and chopped
2 tablespoons porcini steeping liquid
¾ cup veal stock or chicken broth
¼ cup marinara sauce
1/3 cup white wine
1 tablespoon finely chopped parsley leaves
1/3 cup grated Parmesan or Pecorino Romano
Sea salt and freshly ground black pepper

 

Instructions:
In a large skillet, heat oil over medium heat. Add onions and sweat (cook gently) for about 2 minutes. Add garlic and rosemary and cook about 1 minute. Add the uncooked spicy pork sausage, smashing the meat apart with a wooden spoon to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add mushrooms and continue to cook for about 4 minutes, evaporating any liquid and browning the meat.

Add porcini liquid to the meat and cook for 1 minute to evaporate. Add broth and cook for 2 minutes. Add marinara and wine. Reduce heat and simmer for 3 to 4 minutes. Stir in the parsley.

Note: At the last moment before serving, add a sprinkle of Parmesan into the sauce to help it thicken. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with remaining Parmesan.