Pappardelle with Sausage and Mushrooms (pappardelle con sausage and mushrooms)

Name: Pappardelle with Sausage and Mushrooms (pappardelle con sausage and mushrooms)
Yield: 4
Ingredients: VINHERIA PERCUSSI - Recipe: Chef Silvia Percussi - Harmonization: Lamberto Percussi; 1 chopped onion; 4 sprigs of thyme; 4 leaves of rosemary; 6 stalks of sage; 1/4 cup olive oil; 200 g sausage, finely chopped; 2 kg tomatoes; 20 g dried porcini mushrooms; 2 liters (6 cups) beef broth; 400 g fresh pappardelle; Chopped parsley, salt, and grated Parmesan to taste

1
VINHERIA PERCUSSI - Recipe: Chef Silvia Percussi - Harmonization: Lamberto Percussi
2
1 chopped onion
3
4 sprigs of thyme
4
4 leaves of rosemary
5
6 stalks of sage
6
1/4 cup olive oil
7
200 g sausage, finely chopped
8
2 kg tomatoes
9
20 g dried porcini mushrooms
10
2 liters (6 cups) beef broth
11
400 g fresh pappardelle
12
Chopped parsley, salt, and grated Parmesan to taste

Ingredients

1
VINHERIA PERCUSSI - Recipe: Chef Silvia Percussi - Harmonization: Lamberto Percussi
2
1 chopped onion
3
4 sprigs of thyme
4
4 leaves of rosemary
5
6 stalks of sage
6
1/4 cup olive oil
7
200 g sausage, finely chopped
8
2 kg tomatoes
9
20 g dried porcini mushrooms
10
2 liters (6 cups) beef broth
11
400 g fresh pappardelle
12
Chopped parsley, salt, and grated Parmesan to taste

Directions

1
1
2
Soak the mushrooms in two cups of warm water for 20 minutes
3
Let it rest
4
Drain and reserve one cup of liquid
5
2
6
In a pan, caramelize the onion and herbs tied with kitchen twine, with olive oil
7
Add the chopped sausage without skin
8
After five minutes, add the peeled and seeded tomatoes, mushrooms, beef broth, and reserved liquid
9
Let it simmer in low heat for an hour or until the liquid reduces
10
3
11
Cook the pasta in abundant salted water, distribute on a serving platter, and season with the sausage sauce
12
Serve with grated Parmesan and chopped parsley.