Ragu di Salsicce e Funghi Porcini (Sausage and wild mushroom sauce)

• 3 tablespoons olive oil
• 4 or 5 sweet Italian sausages, preferably fennel-flavored
• 1/2 clove garlic, peeled
• 1 small- or 1/2 medium-size yellow onion
• 1 rib celery
• 1/2 medium-size carrot
• 1 ounce dried funghi porcini mushrooms
• 1 28-ounce can Italian plum tomatoes
• 1 sprig fresh rosemary, or 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper

1. In a wide skillet over medium heat, warm olive oil.
2. Gently saute sausages until thoroughly cooked and browned.
3. Remove sausages and set aside.
4. Meanwhile, chop together garlic, onion, celery and carrot to make a battuto.
5. When sausages are done, add battuto to the pan and saute gently until vegetables are soft.
6. While vegetables are cooking, place mushrooms in a bowl and add hot water to cover.
7. Set aside to soak for at least 20 minutes.
8. Drain tomatoes, reserving juice.
9. Add tomatoes to vegetables in saucepan; raise heat and cook rapidly, breaking up tomatoes with a fork.
10. Add rosemary or thyme, turn down heat and cook gently 20 to 30 minutes, until tomato sauce thickens.
11. If necessary, add a little reserved juice to keep sauce from sticking.
12. Remove mushrooms from the bowl, but do not discard the soaking water.
13. Rinse mushrooms under running water from tap; chop coarsely and add to tomato sauce.
14. Strain the soaking water through a fine-mesh sieve or a paper coffee filter directly into the sauce.
15. Mix well.
16. Taste sauce and add salt, if necessary, and freshly ground black pepper to taste.
17. Slice sausages into 1/2-inch slices and add to the sauce, mixing well.
18. Just before serving, remove rosemary sprig, if used.
19. Serve over hot polenta mush or toasted or sauteed polenta slices.

olive oil, sweet italian sausages, clove garlic, onion, celery, carrot, porcini mushrooms, italian plum tomatoes, rosemary, salt

Taken from cooking.nytimes.com/recipes/2230 (may not work)