Ingredients
- A handful of dried porcini mushrooms
- 1 1/2 cups vegetable stock or water
- Salt and pepper
- 1 pound bucatini (hollow spaghetti) or pici (fat spaghetti, not hollow)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 pound ground veal, patted dry
- 1/3 pound bulk sweet Italian sausage
- 1 small carrot, finely chopped or grated
- 1 small rib celery with leafy top, finely chopped
- 1 small onion, finely chopped
- 3-4 cloves garlic, finely chopped
- 10-12 small sage leaves, thinly sliced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3/4 cup milk
- Grated Pecorino Romano cheese, for serving
Description
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Rachael Ray
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