Meat for My Men: Fettuccine with Sausage Ragu

My boss and I were heading home from a client meeting when he apologized for keeping me away from my family on the nights I work late.  In truth, I don't mind it when I know in advance, so I can plan meals for the boys.  And I told my boss as much.  We discussed the types of meals I usually leave for them, and a lot of times it's pasta. I confided that lately I've been doing a lot of lemon pasta, even though Thatboy doesn't like it, because it's a little different from the typical marinara.

My boss asked if I ever made meat sauce, and I realize that I don't. Since that time, I've started working some meat sauces into our menu.  Thatboy loves sauces with meat and it's a nice change for him! 

Sausage seems like a natural choice for a meat sauce.  Maybe that's because growing up we often had sausage with our pasta.  This is a great, easy, sausage sauce and it made enough for dinner and a couple of lunches!

Fettuccine with Sausage Ragu (as seen on Journey of an Italian Cook)
1 pound fettuccine
3 ounces dried porcini mushrooms
14 oz beef broth
3 tablespoons butter
1 cup chopped onion
1 pound sweet Italian sausage, casings removed
1/2 cup dry red wine
2 teaspoons tomato paste
1 28-ounce can San Marzano whole tomatoes, drained

 1/4 teaspoon nutmeg
1/4 cup milk 

1. Cook the fettuccine according to package directions. 
2. Soak the mushrooms in the beef broth for 30 minutes. 
3. Melt the butter in a large skillet.  Add the onions and cook until transluscent.
4. Add sausage and cook until browned.
5. Add the wine, mushrooms and broth, tomato paste, and tomatoes.  Bring to a boil, then reduce heat and cook for an hour.
6. Stir in the nutmeg and milk and simmer 10-15 minutes.
7. Toss with the fettuccine and serve.