Secret Ingredient: Porcini Mushroom

We have been enjoying Iron Chef and in the andouille sausage challenge, Batali made a porcini soup and I grabbed some porcini mushrooms at our last grocery run. I tried to find some porcini and prosciutto (to substitute for sausage) but all the recipes I found had dairy in it. I should've gone to the source because I found Batali's below recipe on foodnetwork.com. Can't wait to try it tomorrow.

Mario Batali's Farfalle with Sausage and Porcini Mushrooms: Corzetti alla Novese

For the ragu:
4 porcini mushrooms
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 small clove garlic, thinly sliced
1/2 pound fresh Italian sausage, ground or cut into bite-sized chunks
4 large, ripe tomatoes, peeled, seeded and roughly chopped, with their juices
1 cup red wine
Salt

In a 12 to 14-inch saucepan, heat the oil until hot but not smoking. Add the onion and garlic, and cook until soft and light golden brown, about 5 minutes. Add the sausage and cook until golden brown, about 5 to 7 minutes more. Add the mushrooms, mixing well to combine, and season, to taste. Add the tomatoes and their juices and the wine, salting lightly as you add. Cover, and let cook over medium heat until the tomatoes soften and exude more juices, about 15 to 20 minutes, stirring occasionally.