From our Food & Drink Archives

Fettuccine alla Lina with Porcini-Sausage Ragu


3 lb (1.5 kg) fresh tomatoes
½ cup (125 mL) extra-virgin olive oil
3 cups (750 mL) finely chopped red onions
2 bay leaves
1½ lb (750 g) fresh porcini mushrooms, chopped
2 lb (1 kg) ground pork
Salt and freshly ground black pepper
1 tbsp (15 mL) chopped garlic
1½ cups (375 mL) dry white wine
5 basil leaves
1½ lb (750 g) fettuccine
½ cup (125 mL) grated Parmesan cheese


  1. Core tomatoes and use a sharp knife to score an X through the skin at the base.
  2. Bring a pot of water to a boil over high heat. Add tomatoes. Cook until skins begin to split, about 30 seconds. Using a slotted spoon, scoop tomatoes from water and peel off skins. Use your hands to squeeze tomatoes into pieces into a bowl and reserve.
  3. Heat olive oil in a large deep frying pan or Dutch oven set over medium-low heat. Add onions and bay leaves. Cook until onions are tender, about 5 minutes. Add mushrooms and sauté until juicy, about 3 minutes. Add pork, season with salt and pepper and continue to cook, breaking up pieces with a fork, until pink is gone and pork is browned, about 10 minutes. Add garlic and sauté for 1 minute. Add white wine. Cook until almost evaporated, about another 5 minutes. Add reserved tomatoes. Turn heat to low and cook, stirring occasionally, until flavours have combined, about 10 more minutes. Stir in basil leaves.
  4. Cook fettuccine following package directions.
  5. Add fettuccine to ragu and toss to combine. Add Parmesan before serving.
Serves 6 to 8
TIP When tomatoes are not in season, you can also use about 1 lb (500 g) tomatoes that have been cut in half, tossed with olive oil, salt and pepper, topped with a slice of garlic and roasted in a low oven until they are a little drier and the flavours are concentrated. If you don't have access to fresh or frozen porcini mushrooms, you can substitute 1 lb (500 g) cremini mushrooms and ½ cup (125 mL) dried porcini mushrooms soaked in ½ cup (125 mL) boiling water until soft. Add soaking water to ragu along with white wine.