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1
Bring 1 cup water and mushrooms to boil in small saucepan.
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2
Remove from heat.
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3
Let stand 15 minutes.
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4
Strain soaking liquid through paper-towel-lined sieve into bowl.
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5
Coarsely chop mushrooms.
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6
Set liquid and mushrooms aside.
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7
Heat oil in heavy large skillet over medium-high heat.
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8
Add onion, carrot, 1/4 cup parsley and garlic.
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9
Saute until vegetables are tender but not brown, about 5 minutes.
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10
Push vegetables to side of skillet.
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11
Add sausage and cook until brown, breaking up with back of fork, about 4 minutes.
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12
Add veal and saute until brown, about 5 minutes.
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13
Add wine.
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14
Increase heat to high and boil until wine is almost evaporated, about 5 minutes.
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15
Add 1 cup chicken broth; boil 10 minutes, stirring occasionally.
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16
Add reserved mushroom liquid.
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17
Simmer until liquid is almost absorbed, about 5 minutes.
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18
Transfer mixture to processor.
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19
Using about 4 on/off turns, process just until coarsely chopped.
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20
Return mixture to skillet.
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21
Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms.
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22
Reduce heat to low.
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23
Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour.
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24
Season with salt and pepper.
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25
(Ragu can be made 2 days ahead.
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26
Cool slightly.
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27
Chill uncovered until cold, then cover and keep chilled.)
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28
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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29
Drain.
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30
Add sauce to pasta pot and rewarm over medium heat.
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31
Add pasta and toss to combine.
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32
Transfer to bowl.
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33
Sprinkle with cheese and remaining 2 tablespoons parsley.
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34
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
