About this Recipe
After pouring the red wine, let it evaporate well
so the alcohol will evaporate and the meat and mushrooms will absorb the aromas of the wine.
You can use the short pasta you prefer or, alternatively, the classic fresh lasagna. In this case, mix the sauce with two thirds of the béchamel, alternate layers of lasagna in ragout/ béchamel sauce in a pan and finish with the remaining béchamel and a generous grated cheese.
Pioppini or honey mushrooms are very suitable
for this sauce because they can be left whole and therefore very decorative in the presentation of the dish. However, you can use the variety you want, even if you like mixed varieties. If the mushrooms are large, such as porcini mushrooms, cut them into slices.
the vinaiolo’s pairing
A Rosso Toscana Maremma, a bland of Sangiovese and Alicante grapes, which presents itself to the nose with floral and fruity notes, to the eye with a full ruby color, enlivened by purple reflections. The nose is characterized by pleasantness, breadth and depth, with spicy notes. In the mouth the tannins, present but well balanced and dry, are a pleasant contrast to the sausage while the freshness and roundness, typical of Alicante, go well with mushrooms.
- 300g short pasta
- 400g tomato pulp
- 200g sausage
- 100g pioppini mushrooms (poplar mushroom, chestnut mushroom, or others
of your choice)
- 500g béchamel sauce ready
- grated Parmesan
- 2 cloves of garlic
- 1 small onion
- 1 clove, 1 juniper berry, 3 peppercorns
- cinnamon powder
- half a glass of red wine
- extra virgin olive oil
- salt and pepper
1 hour and 15 minutes
Peel garlic and onion and chop them finely; cut the sausage, remove the skin and crumble the pulp with your hands. Rinse the mushrooms, remove the earthy final part and cut only the largest ones.
Heat 3 tablespoons of oil in a saucepan, add garlic and onion and let them brown; add the spices and a sprinkling of cinnamon, toast them, then add the sausage and mushrooms. Brown them for a minute and add the red wine. Let it evaporate and add the tomato pulp. Season with salt and pepper, pour half a glass of water and cook the sauce over low heat for about 1 hour; when it starts to dry, pour in more water.
Cook the pasta in boiling salted water, drain it al dente, leave it slightly moist and season with two thirds of the béchamel. Add the ragout, mix well and divide the dough into 4-6 small baking dishes or in a large baking dish. Cover the surface with the remaining béchamel and sprinkle it with a generous grated parmesan. Bake at 180° for 15 minutes and turn on the oven grill in the last 2-3 minutes to get a nice golden crust. Serve immediately.
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