About today's recipe! Here's the link to the pdf and full text version, on my Substack https://open.substack.com/pub/carlala... This is not a true Bolognese—but it has a combination of the attributes we love to find in a good meat sauce: tender crumbled pieces of sausage suspended in a silky but cohesive sauce with the meaty flavor of long-cooked mushrooms. The twist is that it goes from raw to ready in under an hour. As for why I came up with this in the middle of May? No clue. But there are lots of folks in the south pole who are in winter when we summer, and isn’t it about time we started thinking about them??? 4 tablespoons extra-virgin olive oil, divided 3 sweet and/or hot sausage links (12 ounces), casings removed 1 ½ pounds oyster mushrooms, trimmed Kosher salt; freshly ground pepper 2 shallots 4 garlic cloves 1 tablespoon tomato paste, preferably double concentrate ½ cup dry white wine 1 pound spaghetti ½ cup (1 ounce) grated Parmigiano, plus more for serving 1 lemon, cut i