Edi’s homemade pasta sauce is complete with maitake mushrooms and grazziano pork sausage.

Salsiccia Ragu with Maitake Mushrooms

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, carrots, celery, and 2 cloves minced garlic. Saute 5 to 6 minutes or until softened. Add sausage to skillet and cook until no longer pink (165 degrees), breaking up large pieces as necessary. Stir in white wine, basil, crushed red pepper, and spaghetti sauce. Reduce heat to low and simmer 30 to 45 minutes or until slightly thickened.

Meanwhile, prepare maitake mushrooms. Heat remaining 2 tablespoons olive oil in another large skillet over medium heat. Add remaining 2 cloves minced garlic and saute until softened, about 5 minutes. Sprinkle with fresh chopped parsley and remove from heat and set aside.

After sausage ragu has simmered for 45 minutes, add mushrooms to sauce. Continue simmering over low heat for 20 minutes, stirring occasionally.

While sauce is simmering, bring a large stockpot of lightly salted water to a boil. Cook tagliatelle pasta according to package directions. Drain; set aside and keep warm.

Stir in crème fraiche into sausage and mushroom ragu; heat through. Toss pasta with sauce and 1 cup Parmigiano Reggiano cheese. Serve immediately garnished with additional fresh parsley and shredded Parmigiano Reggiano, if desired.