| 
FETTUCCINI alla "LINA"
(Porcini Sausage Ragu)
By Donna Scala
| 1/2 lb. |
Fresh or Frozen Porcini Mushrooms - diced finely |
| 1 |
Small Red Onion - finely diced |
| 3/4 lb. |
Sausage Meat or Ground Pork |
| 1 lb. |
Fresh Tomato |
| 1 tsp. |
Chopped Fresh Garlic |
| 1 cup |
Extra Virgin Olive Oil |
| 1 cup |
Dry White Wine Salt and pepper to taste |
| 1/2 cup |
Parmesan Cheese |
To remove the skins from the tomatoes, cook tomatoes for
2 minutes in boiling water. When tomatoes have cooled, squeeze
by hand into a pot.
Put extra virgin olive oil in pot and add onion. Cook on
very low heat until onions become tender.
Add Porcini mushrooms and sautÉ for 5 minutes. Then add
the sausage meat.
Next add tomatoes, salt, pepper, and white wine. Cook for
about 20 minutes on low heat, take off and set aside.
Pour the Porcini sausage mixture over cooked Fettuccini
and toss together with parmesan cheese. |
