- 1 ounce dried porcini mushrooms
- 4 Tbsp extra-virgin olive oil
- 2 medium yellow onions, peeled and minced (yielding about 2 cups minced onion)
- 2 carrots, peeled and minced (yielding about 1 1/2 cups minced carrots)
- 3 celery ribs, minced (yielding about 1 1/2 cups minced celery)
- 6-8 cloves garlic, peeled and minced
- 1 bunch parsely, minced (yielding 1/3 cup loosely packed)
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon fresh thyme
- 1/4 teaspoon fresh marjoram (we didn't have marjoram growing so we used fresh oregano instead, which has a similar flavor)
- 1/2 cup dry red wine
- 1 15-ounce can of tomato sauce
- 1 beef bouillon cube (use vegetable bouillon cube for vegetarian option)
- 1 bay leaf
- Freshly ground black pepper
For the grilled sausages and vegetables:
- 1 pound cremini or baby bella mushrooms
- 2 heads romaine lettuce
- 1 bunch green onions
- 2 1/2 tablespoons olive oil
- 4 chicken or pork sausages, any favorite kind
- Salt and pepper
- Soak dry mushrooms in water: Place dry mushrooms to soak in a bowl with 2 cups of warm water. Set aside.
- Slowly cook minced onions until deep golden: Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat. Add the minced onions and stir to coat with the olive oil.
- Add carrots, celery, garlic, herbs in stages: Add the minced carrots and cook for 5-6 more minutes. Add the celery and cook until soft, about 10 more minutes. Add the garlic, parsley, rosemary, thyme and marjoram. Cook for 4-5 minutes more.
- Remove the porcini from the soaking liquid, reserving the liquid. The easiest way to do this we found is to pour the porcini and soaking liquid through a coffee filter, into a bowl or measuring cup. This helps remove any grit that may be lingering in the soaking liquid. Finely chop the mushrooms and add to the vegetables in the pot.
- Add remaining ingredients and simmer: Add the tomato sauce, 1 1/2 cups of the mushroom soaking liquid, the bouillon cube (break it up with your fingers as you add it), and the bay leaf to the pot. Bring to a simmer and reduce the heat to low. Add ground black pepper to taste. Cover the pot and simmer, stirring occasionally, for 1 1/2 hours. Discard the bay leaf. Serve over polenta or toss with ravioli or other pasta.
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