Pasta with Veal, Sausage and Porcini Ragu

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Ingredients

  • 1 cup water
  • 1 ounce dried porcini mushrooms*
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
  • 2 garlic cloves, finely chopped
  • 8 ounces sweet Italian sausages, casings removed
  • 8 ounces veal stew meat, coarsely chopped
  • 1/2 cup dry red wine
  • 2 14-ounce cans low-salt chicken broth
  • 1 28-ounce can whole tomatoes in juice
  • 2 bay leaves
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 pound fresh pappardelle or purchased fettuccine
  • Freshly grated Parmesan cheese
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