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Place mushrooms in a large bowl. Add enough boiling water to cover. Let stand for 30 minutes. Drain mushrooms; discard liquid. Coarsely chop mushrooms; set aside.
Meanwhile, for soffrito, in a medium saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic; cook for 7 to 10 minutes or until vegetables are tender and just beginning to brown. Stir in parsley and basil. Season lightly with salt and pepper. Remove from heat; set aside.
For ragù, in a 4 to 6-quart Dutch oven cook ground pork and Italian sausage over medium-high heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir fennel seeds and chopped mushrooms into meat mixture in Dutch oven. Stir in tomato paste.
Add 1 cup of the red wine to mixture in Dutch oven. Bring to boiling, stirring to scrape up brown bits from bottom of pan. Reduce heat; cook until most of the liquid has evaporated. Add the remaining 1 cup wine, the tomatoes, and the soffrito. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 55 minutes or until meat mixture has thickened to desired consistency, stirring occasionally.
Cook pasta according to package directions; drain well. Serve ragù with hot cooked pasta. Sprinkle with cheese.