250g large curly lasagna sheets
1 tbsp fennel seeds
1 onion, finely diced
1 garlic clove, finely diced
1 tsp chilli flakes
500g pork Italian sausages
1 cup porcini mushrooms, rehydrated and chopped (keep the water/stock after rehydration)
250g mixed mushrooms – swiss browns, button, pine mushrooms (dried if need be)
1 cup red wine
2 or 3 fresh tomatoes, diced
1 cup passata
1 bunch basil
Extra virgin olive oil
In a large saucepan, sweat off the onions in olive oil, then the garlic, chilli flakes and fennel seeds for a few minutes on a high heat to create a bit of colour in the onions.
Add the sausage meat, break apart a little and brown, then add the mushrooms.
Deglaze the pan with the wine, and add the mushroom water/stock. Add the basil, passata and tomatoes, stir to combine, season and simmer for 20 minutes.
While the sauce is simmering, cook the pasta in salted water as per the instructions on the packet.
Once the sauce is thick and meaty, add cooked pasta to sauce and serve with grated parmigiano cheese.