Ground Pork Ragu
- Porcini Mushrooms
- 1 Cup Beef Broth
- 3 Tbs butter
- 1 Cup Chopped Onion
- 1 lb Italian Sweet Sausage, crumbled
- 1/2 cup dry red wine
- 2 tsp tomato paste
- 1 15 oz can diced Italian tomatoes, drained
- 1/4 tsp ground nutmeg
- 1/4 cup Milk
Soak the mushrooms in the beef broth for 30 minutes
In large skillet heat butter on medium. Add onions and cook for 3-5 minutes until translucent. Add sausage and cook 5-6 more minutes. Add wine, mushrooms and broth, tomato paste, tomatoes and stir well til mixed.
Bring to boil, reduce heat and simmer for 45 minutes, stirring occasionally.
Stir in nutmeg and milk, cook for 10 more minutes. Taste and see if any salt and pepper is needed, but usually sausage is plenty salty.
Remove and mix with favorite pasta, wide noodles preferred as it's a thick ragu.