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1
In a wide skillet over medium heat, warm olive oil.
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2
Gently saute sausages until thoroughly cooked and browned.
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3
Remove sausages and set aside.
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4
Meanwhile, chop together garlic, onion, celery and carrot to make a battuto.
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5
When sausages are done, add battuto to the pan and saute gently until vegetables are soft.
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6
While vegetables are cooking, place mushrooms in a bowl and add hot water to cover.
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7
Set aside to soak for at least 20 minutes.
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8
Drain tomatoes, reserving juice.
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9
Add tomatoes to vegetables in saucepan; raise heat and cook rapidly, breaking up tomatoes with a fork.
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10
Add rosemary or thyme, turn down heat and cook gently 20 to 30 minutes, until tomato sauce thickens.
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11
If necessary, add a little reserved juice to keep sauce from sticking.
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12
Remove mushrooms from the bowl, but do not discard the soaking water.
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13
Rinse mushrooms under running water from tap; chop coarsely and add to tomato sauce.
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14
Strain the soaking water through a fine-mesh sieve or a paper coffee filter directly into the sauce.
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15
Mix well.
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16
Taste sauce and add salt, if necessary, and freshly ground black pepper to taste.
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17
Slice sausages into 1/2-inch slices and add to the sauce, mixing well.
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18
Just before serving, remove rosemary sprig, if used.
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19
Serve over hot polenta mush or toasted or sauteed polenta slices.
