Typical white ragù with sausage and mushrooms.

The Tuscan cooking/kitchen/cuisine, as known, in reality was born as poor cooking/kitchen/cuisine, farmer, based on simple and typical ingredients of the area and of its economy.

The famous Tuscan creativity, then, made it possible that even with these limited basis, refined receipts and flavours were created, with the help of small culinary tricks developed from family mother throughout the centuries and transmitted from generation to generation.

The combination of crumbled sausage with mushrooms, not necessarily porcini, considering that not always people were lucky enough to find them, has become a classical of this poor cuisine.

Without the addition of tomato, simply adding pasta, with some olive oil, people obtained an extremely tasty and nutritious white ragu.

From this tradition transmitted from the past, the Tuscan Sausages and Mushrooms on the table sauce, which is used not only as a dressing for short pastas, as maccheroni or tortiglioni, but is also suggested on bread crouton as an appetizer or aperitif.

The choice of full-bodied red wines enhances the strong flavour of the recipe.