PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1 liter of homemade tomato sauce or Stefano’s tomato basil sauce
  • 1 onion
  • 2 cloves of garlic
  • 4 oz of red wine
  • 150 gr mushrooms, sliced
  • 150gr Stefano sausage, without casings
  • 70 gr butter
  • 3 tbsp olive oil
  • ¼ cup cream (35%)
  • Salt 
  • Grated parmesan

PREPARATION:

  1. Cut garlic and onion into large chunks.
  2. In a 24 cm Granit saucepan, simmer garlic, onion and tomato sauce for 20 minutes, covered.
  3. Blend in a blender to obtain a smooth sauce.
  4. In a 28cm Granit pan, sauté mushrooms in oil and butter.
  5. Add the sausage.  Season with salt. Deglaze with red wine (add the juice to the sauce).
  6. Add the mushrooms and sausage to the purée and simmer for 5 minutes.
  7. Stir in the cream at the very end.
  8. Serve with homemade pasta and sprinkle with grated parmesan.