Recently, I took a trip to Bologna, Italy where they created bolognese sauce. All I had to eat were carbs, pasta, pizza, more pasta!
The bolognese there was the best, I came home and tried to recreate a traditionally 3-hour long sauce in a little over 30 minutes and called it “good enough.” This creamy mascarpone sauce has a much more forgiving recipe and I recommend eating the whole thing the night you make it, somehow it loses it’s magic when it spends the night in the fridge and become next-day leftovers.
Sausage, chard, mushroom, beans, mascarpone. Boy, is that a mouthful. Of words. And ingredients. I suppose you could omit one if you wanted to, if I had to choose I would leave out the beans. No, the chard. Maybe the mushrooms? I can’t decide, they are all so good together and each serving a purpose to uplift the dish as one harmonious meal
The sausage imparts is spicy, pork drippings which is crucial.
The chard adds a healthiness so you don’t feel so guilty eating three bowls of pasta.
The mushrooms add body to the sausage and gives a different meatiness, a vegetable meatiness, if that makes sense. I don’t know, I love mushrooms. If this is not you, please do not feel obliged to cook them but I highly, highly recommend it.
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