2 king oyster mushrooms, diced
4 Tbsp. olive oil
1 Tbsp. butter
1 lb. Italian sausage
1 onion, diced 5 cloves garlic, minced
2 carrots, diced small
2 stalks celery, diced small
½ cup white wine
½ cup sweet marsala
2 28-oz. cans crushed San Marzano tomatoes
3 oz. tomato paste
2 cups vegetable stock
1 sprig fresh thyme
6 to 7 basil leaves Kosher salt and freshly ground black pepper to taste
• In a large stock pot over high heat, saute the mushrooms in 2 tablespoons olive oil over high heat until brown, 5 to 7 minutes, working in batches to avoid crowding. Remove the mushrooms from the pot and set aside.
• Add the remaining 2 tablespoons olive oil and 1 tablespoon butter to the pot and reduce the heat to medium-high. When the butter melts, add the sausage and brown about 5 minutes, stirring occasionally. Add the onion and saute 3 minutes, until the onions are translucent, scraping the bottom of the pot to remove any browned bits. Add the garlic, carrots and celery and continue to saute another 3 to 5 minutes, until the vegetables are fragrant. Salt to taste, then return the mushrooms to the pot.
• Add the white wine and marsala and simmer until the liquid has nearly evaporated, about 10 minutes. Add the crushed tomatoes, tomato paste and stock, stirring until the paste is incorporated. Add the thyme, basil, salt to taste and several grinds of pepper.
• Bring to a simmer then reduce heat to low. Continue to gently simmer about 3 hours, stirring occasionally to prevent the ragu from scorching. When the sauce is reduced by half, season to taste with salt and pepper, and remove from heat. Ragu will keep, refrigerated, up to 1 week.