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FETTUCCINI alla "LINA"




Source of Recipe


Bistro Don Giovanni, Napa, CA


Recipe Introduction


(Porcini Sausage Ragu)
By Donna Scala






List of Ingredients




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


Recipe



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.