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1
Rinse porcini mushrooms.
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2
Place in medium bowl.
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3
Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
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4
Chop porcini mushrooms.
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5
Heat 1/2 tablespoons olive oil in a large pot over medium heat.
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6
Saute onion until tender, about 10 minutes.
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7
Add sausage to the pot.
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8
Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
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9
Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
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10
Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
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11
Add porcini soaking liquid to the pot, leaving sediment behind.
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12
Add beef broth to the pot.
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13
Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
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14
Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
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15
Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
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16
Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
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17
Add pasta to the sauce in pot; stir to coat.
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18
Mix 1 cup cheese into the pot.
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19
Season pasta with salt and pepper.
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20
Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
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21
Preheat oven to 375u00b0F
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22
Cover dish with foil.
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23
Bake pasta just until hot but not bubbling, about 25 minutes.
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24
Sprinkle with additional cheese.
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25
Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings.
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26
That's it!
