Penne Alla Bolognese Bianco

1. 1

   Pour a very thin coat of olive oil over the bottom of a large saute pan and place over medium-high heat. Once the oil is hot, add the onions, carrots, and celery and saute, stirring often, until shiny and crisp-tender, about 4 minutes. Sprinkle lightly with salt and pepper while cooking. Add the sausage to the pan, breaking apart the crumbles, and brown well.

2. 2

   Pour in the wine and keep at a brisk simmer until the wine has all but evaporated. Mix together the beef and chicken stock and pour 1 1/2 cups into the pan. Continue to simmer, uncovered, until stock is nearly gone (about 12-14 minutes). Stir occasionally. Bring a large pot of salted water to a boil.

3. 3

   Stir in the chopped mushrooms and the remaining 1/2 cup stock mixture. Continue simmering another 10 minutes. Pour over the Half & Half and fold to mix, then turn off heat and cover.

4. 4

   When the pasta water is at a full boil, add penne and cook until al dente. When the pasta is almost done, scoop out a half cup of the cooking water. Drain the pasta and place it back in the pot. Pour the sauce on top, and add the parsley and most of the grated cheese (reserve some for garnish).

5. 5

   Fold in the sauce with a wooden spoon--it should not be dry, rather a silky sauce should coat the pasta evenly. Add a little pasta water if too thick. Serve hot, with grated parmesan on top.

* Per serving · 4 servings · Values may vary.