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Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine


2 pounds Italian style lamb sausage, substitute with regular Italian sausage, cut into 1-inch pieces
Olive oil
2 tablespoons chopped garlic
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt and freshly ground black pepper
1 tablespoon crushed red pepper flakes
10 plum tomatoes, halves and pureed in the food processor (about 4 to 5 cups puree)
1/2 cup dry red wine
1 pound rigatoni
Grilled Portobellos, recipe follows
1/4 pound Pecorino Foje de Noce



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