Pork and Porcini Bolognese Recipe

In a 4-quart Dutch oven bring the water and 2 tsp of sea salt to boiling. Place mushrooms in a small bowl; add 1 cup of boiling water. Let stand for 15 minutes. Meanwhile, add escarole (or spinach) to the remaining boiling water. Return water to boiling, immediately drain escarole (or spinach) in a colander and rinse with cold water. Drain well. pressing out excess liquid; coarsely chop escarole and set aside. Drain mushrooms, reserving 2 tbs of the liquid. Chop the mushrooms and set mushrooms and liquid aside.

In a large skillet cook sausage, onion, garlic and sage until meat is brown, stirring to break up sausage. Drain off fat. Stir in wine and reserved mushroom liquid. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 minutes or until most of the liquid evaporated. Add broth, marinara sauce, parsley, oil, pepper and the remaining 1/4 tsp salt. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

Meanwhile, in the same Dutch oven cook pasta, using fresh water, according to package directions. Reserve 1/4 cup pasta water; drain pasta. Add pasta water, mushrooms, and cooked escarole (or spinach) to pork mixture. Heat through; spoon over cooked pasta. Toss before serving. Top with Parmesan.