Italian sausage and porcini mushroom casserole

Method

1. Put the dried porcini in a small bowl and pour over 200ml boiling water. Put
   a saucer on top to keep them submerged and leave to soak for 20 minutes.
2. Meanwhile, heat the oil in a large flameproof casserole (with a lid) over a medium-high heat, add the sausages and brown all over. Transfer to a plate. Add the pancetta, fry quickly until the fat is golden brown, then set aside with the sausages.
3. Add the onion, garlic, rosemary, fennel seeds and chilli flakes to the oil left in the casserole, then fry over a medium heat for 10-15 minutes until soft and lightly golden.
4. Drain the mushrooms (reserving all but the last tablespoon of liquid, which might be gritty). Slice the porcini, then add to the casserole with the fresh mushrooms and fry over a high heat for 3-4 minutes.
5. Add the wine to the casserole, bubble until it has mostly evaporated, then stir in the tomato purée, passata, stock, reserved mushroom liquid, sun-dried tomatoes, bay leaves, half the parsley and the sausages and pancetta. Bring to a simmer, cover and cook gently for 35-40 minutes until the sausages are done and the sauce has reduced slightly. Remove and discard the bay leaves, taste and season with salt and pepper, sprinkle with the remaining parsley and serve with polenta, pasta or mash.