Pasta with Veal Sausage and Porcini Ragù

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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