WHITE BOLOGNESE WITH MUSHROOM AND SAUSAGE

Start by placing the porcini mushrooms in a bowl of water and let it sit for 15 minutes. Then put a filter on top of a bowl and pour the porcini mushrooms through the filter so the liquid falls into the bowl. Chop the porcini mushrooms and keep the liquid.

Heat a skillet on medium heat and add onion, carrots and celery. Sauté for about 5 minutes. Season with salt and pepper. Add the sausage to the pan breaking it into tiny pieces. Brown well. Add the chopped meat after and do the same.

Pour in the wine and simmer on medium high heat, until the pan is almost dry, then add 1 cup beef bouillon mix and lower heat to medium. Simmer gently, uncovered until bouillon is nearly gone. Meanwhile, chop the rehydrated porcini mushroom into small pieces, reserving the liquid.

Bring Large pot of water to boil, add salt. Add mushroom liquid to the sauce (about 1 cup) along with porcini mushrooms. Continue to simmer until the sauce is loose but not soupy, about 10 minutes. Add the cream, remove from heat, and cover.

Cook the pasta until al dente. Drain the pasta and mix with the meat sauce. Use extra mushroom liquid or pasta water to loosen the sauce, if needed.