Tuscan Veal, Sausage And Porcini Ragu – Oracibo

Ingredients

• 1 cup water
• 1 oz. (30 grams) dried Porcini mushrooms
• ¼ cup EVOO
• 1 small onion, finely chopped
• 1 small carrot, peeled, finely chopped
• ¼ cup + 2 Tbsp. finely chopped fresh Italian (flat-leaf) parsley
• 2 garlic cloves, finely chopped
• 8 oz. sweet Italian sausages, casings removed
• 8 oz. veal stew meat, coarsely chopped
• ½ dry red wine
• 28 oz. chicken stock or tinned low/no salt chicken broth
• 1 – 28 oz. tin Italian plum tomatoes, in juice, chopped, reserve juice
• 2 bay leaves
• 2 tsp. chopped fresh sage
• 1 tsp. fennel seeds, lightly crushed
• (opt.) 1/8 tsp. pepperoncino (red pepper flakes), unless your sausages are spicy