Recipe

Pork And Porcini Bolognese Recipe

	Choclytcandy / All my dishes 2 weeks, 5 days ago Better Homes and Gardens America's Ethnic Cuisines: 150 Best-Loved Recipes. Prep:40m Cook:20m Servings:6	Choclytcand
	spinach escarole porcini pork sausage garlic onion sage white wine marinara parsley black pepper parmesan

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Ingredients

8 cups water

2 1/4 tsp sea salt

1 oz dried porcini mushroons

1 bunch escarole, core removed or 8 cups fresh spinach

12 oz bulk pork sausage

1/2 cup chopped onion

1 tbs minced fresh garlic (6 cloves)

1 tbs snipped fresh sage

1/3 cup dry white wine or water

3/4 cup beef of veal broth or stock

1/2 cup purchased chunky marinara sauce

1 tbs fresh parsley

1 tbs oilve oil

1/4 tsp fresh ground black pepper

2 9-0z packages, refrigerated tagliatelle or fettuccine

1/3 cup coarsely shaved Parmesan cheese

Directions

In a 4-quart Dutch oven bring the water and 2 tsp of sea salt to boiling. Place mushrooms in a small bowl; add 1 cup of boiling water. Let stand for 15 minutes. Meanwhile, add escarole (or spinach) to the remaining boiling water. Return water to boiling, immediately drain escarole (or spinach) in a colander and rinse with cold water. Drain well. pressing out excess liquid; coarsely chop escarole and set aside. Drain mushrooms, reserving 2 tbs of the liquid. Chop the mushrooms and set mushrooms and liquid aside.

In a large skillet cook sausage, onion, garlic and sage until meat is brown, stirring to break up sausage. Drain off fat. Stir in wine and reserved mushroom liquid. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 minutes or until most of the liquid evaporated. Add broth, marinara sauce, parsley, oil, pepper and the remaining 1/4 tsp salt. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

Meanwhile, in the same Dutch oven cook pasta, using fresh water, according to package directions. Reserve 1/4 cup pasta water; drain pasta. Add pasta water, mushrooms, and cooked escarole (or spinach) to pork mixture. Heat through; spoon over cooked pasta. Toss before serving. Top with Parmesan.

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