Pasta With Meat Sauce

Braising is such an amazing technique - not only you get most delicious and tender meat, but leftovers - that liquid with vegetables and herbs and drippings of fat and flavor from the meat - are amazing too! After braising chicken for tacos (read here), it is now turn to deal with that wonderful sauce. What I had left in the pan was white wine, chicken drippings and onions.

There is very little liquid left, so I added a bit more white wine. Some stock or even water (flavors in the pan are already very concentrated) would work as well. Then I am adding some thinly-sliced garlic and a bit of minced ginger (just a bit, for a tiny zing).

Then, some chopped cremini mushrooms.

And a bit of breakfast sausage.

Let it simmer until liquid again reduces and sauces thickens. Serve with your favorite pasta - I went with fettuccine today.

Pretty simple, and yet so delicious. If this was cooked for lunch, I would actually consider a poached egg on top. Enjoy!