1 pound Italian sausage
1/4 cup chopped onion
1 1/2 tablespoons olive oil
1/2 cup chopped fresh mushrooms
1 clove garlic, minced
2 (14 ounce) cans tomato paste
1/2 cup Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large skillet with enough water to cover. Cook over medium high heat until evenly brown. Drain well, and drain grease.
In a medium saucepan, heat olive oil over medium heat. Stir the mushrooms and garlic into the oil. Fry until lightly browned, about 5 minutes. Remove from pan, and stir in the mustard. Transfer sausage into the creamy saucepan. Add the tomato paste and cook just until warm (about 3 minutes). Reserve about 1 tablespoon of tomato sauce for garnish.
Add the meat mixture and broth mixture to the saucepan. Cook over medium heat until the meat mixture begins to brown. Remove from heat, and stir in the cheese. Return sausage and tomato sauce to the saucepan and add the reserved tomato sauce. Cool, stir, and chill. Garnish with Parmesan cheese.
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