for 4 people

Mushroom and sausage sauce

	oil for frying
280 g	Luganighe sausages, removed from the skin with the back of a knife and roughly chopped
300 g	mushrooms, cut into cubes
1	onion, finely chopped
1	garlic clove, finely chopped
1 tsp	fennel seeds, crushed
½ tbsp	dried oregano
150 g	carrots, cut into cubes
150 g	celeriac, peeled, diced
2 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 400 g)
2 ½ dl	beef bouillon
½ dl	sweet balsamic vinegar
	salt and pepper to taste

Chanterelles

1 tbsp	olive oil
200 g	chanterelles

Pasta

300 g	pasta (e.g. paccheri)
	salted water, boiling
60 g	grated Parmesan

How it's done

Mushroom and sausage sauce

Heat a dash of oil in a non-stick frying pan. Add the sausage meat, fry for approx. 5 mins. Remove and set aside. Place the mushrooms in the same frying pan, sauté for approx. 3 mins. Reduce the heat, add the onion and all ingredients up to and including the tomato purée, sauté briefly. Add the tomatoes and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Remove the lid, add the balsamico and continue to simmer for approx. 10 mins.

Chanterelles

Heat the oil in a non-stick frying pan. Add the mushrooms, fry for approx. 4 mins.

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, reserving approx 1 dl of cooking water, add both to the sauce and mix. Plate up the pasta. Arrange the chanterelles on top, sprinkle with cheese.

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