Tuscan Veal, Sausage And Porcini Ragu

Name: Tuscan Veal, Sausage And Porcini Ragu
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 (see below) 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; Freshly grated Parmigiano-Reggiano

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Indulge in the flavors of Tuscany with Phyllis's Veal, Sausage and Porcini Ragu. Perfect for pasta lovers, this rich ragu is versatile and full of earthy porcini and spicy sausage. Makes 4-6...

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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 (see below) 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
Freshly grated Parmigiano-Reggiano