Recipe

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• 2 large yellow onions , julienne
• 2 garlic cloves, mashed
• 2 tbsp olive and butter
• 2 cups veal or 2 cups chicken stock
• 1/4 cup sauvignon blanc wine
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh italian parsley
• 1 cup re-hydrated porcini mushrooms and the juice
• 1 pinch cumin
• salt & pepper

• 1 In a large skillet, saute onion and garlic in oil and butter until very soft.
• 2 Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken.
• 3 Salt and pepper to taste.
• 4 Pour over fettuccine or pappardelle noodles.
• 5 Garnish with tomato, basil and cheese.