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Bring 6 cups beef stock to a low simmer. In a large, deep saute pan, brown the sausage in 1 Tablespoon of Olive Oil, about 10 minutes. As it cooks, break it apart into bite sized pieces with a wooden spoon.

Bring 6 cups beef stock to a low simmer. Prepare fennel for sautéing: remove stalks and fronds, cutting off at the top of the bulb. Remove outer leaves. Cut vertically (through the core) into quarters. Remove triangular core pieces. Slice into

Bring the chicken stock to a simmer. Combine ground porcini, crimini and white button mushrooms with parsley in a bowl. In a large, deep saute pan saute the pancetta in olive oil over medium high heat until most of the fat is

To clean whole squid; rinse thoroughly. Pull the tentacles from the body sac. If you are using the fresh squid ink, remove the slender, silver ink sack from the strands connected to the tentacles. Place the ink sacks in a

In a medium saucepan, whisk together the chicken stock and pumpkin puree. Bring the mixture to a boil, reduce the heat and keep at a simmer. In a large, heavy-bottomed pot, heat the olive oil over medium high heat. Brown the