I eat a lot of pasta throughout the year, most of which is consumed during the winter months. I find few things more comforting than a piping hot bowl of fresh pasta. The smell of the cooking sauce fills the house with an intoxicating scent all day. The windows get all steamy from the bubbling pots on the stove top… It’s exactly what I want on a cold winter evening.
The mushrooms in this ragu are my favorite part. They bring additional meaty texture, while soaking up the fennel and spiciness of the sausage. The butter, tomato paste, beef stock and wine add to the richness – all going beautifully with the sausage and mushrooms. This sauce is so hearty, flavorful and delicious, yet doesn’t take a lot of time to prepare.
Using fresh pasta is what really makes this ragu standout. It’s easy to make your own pasta and 100% worth the effort. I highly recommend it. The sauce absorbs into every piece of pasta… Pulling all the elements together. The bite of the fresh pasta, paired with sausage crumbles, sliced mushrooms and lots of freshly grated Parmesan is total perfection.