Description
I first became aware of this recipe while reading a book. While the author gave an outline of ingredients for the sauce, there were no amounts or directions. So – i made it my mission to find a recipe similar to the one i read about. This is what i have created based on several online recipes and what i like. I hope you like it too.
Ingredients
- Olive Oil
- Carrots
- Celery
- Yellow Onion
- Salt
- Ground Pepper
- Mild Italian Sausage
- Ground Beef
- Dry White Wine
- Beef Stock
- Chicken Stock
- Cremini Mushrooms
- Half-and-half Cream
- Penne Pasta
- Flat Leaf Parsley
- Parmesan Cheese
Instructions
- Pour a very thin coat of olive oil over the bottom of a large saut pan and place over medium-high heat
- Once the oil is hot, add the onions, carrots, and celery and saut, stirring often, until shiny and crisp-tender, about 4 minutes
- Sprinkle lightly with salt and pepper while cooking
- Add the sausage to the pan, breaking apart the crumbles, and brown well
- Pour in the wine and keep at a brisk simmer until the wine has all but evaporated
- Mix together the beef and chicken stock and pour 1 1 / 2 cups into the pan
- Continue to simmer, uncovered, until stock is nearly gone
- Stir occasionally
- Bring a large pot of salted water to a boil
- Stir in the chopped mushrooms and the remaining 1 / 2 cup stock mixture
- Continue simmering another 10 minutes
- Pour over the half & half and fold to mix, then turn off heat and cover
- When the pasta water is at a full boil, add penne and cook until al dente
- When the pasta is almost done, scoop out a half cup of the cooking water
- Drain the pasta and place it back in the pot
- Pour the sauce on top, and add the parsley and most of the grated cheese
- Fold in the sauce with a wooden spoon–it should not be dry, rather a silky sauce should coat the pasta evenly
- Add a little pasta water if too thick
- Serve hot, with grated parmesan on top