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Fettuccine with Ragu Print Email


3 oz dried porcini mushrooms
1-cup low sodium beef broth or stock
3 TBS butter
1 cup chopped onion
1-pound Tony’s Italian sausage
1/2 cup red wine
2 tsp tomato paste
15 oz can San Marzano tomatoes, crushed by hand, drained
1/4 tsp ground nutmeg
1/4 cup whole milk
salt and pepper to taste
1/2 pound imported fettuccine, cooked
Parmigiano Reggiano, grated, to taste

Soak the mushrooms in beef broth for 30 minutes.

In a large skillet, heat the butter on medium, add the onions and cook until slightly soft, about 4 minutes. Add the sausage and cook until just done, about 5 minutes.

Add wine along with mushrooms, broth, tomato paste and tomatoes – stir to blend and bring to a simmer, cooking over low heat until the sauce marries, about 45 minutes, stirring regularly. If there is too much drying, add some or all of the juice from the tomatoes.

Cook the pasta according to package directions, reserving some of the cooking liquid.

Stir in the nutmeg and milk, simmering to marry, about 10 minutes. Taste and adjust with salt and pepper. Add al dente pasta and toss, adding a little of the pasta cooking liquid as needed. Simmer to marry and serve with grated Parmigiano Reggiano. Adapted from Tastes of Italia
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