Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Extra-virgin olive oil
Small carrot -- *
Small onion -- *
Small celery stk -- *
Large garlic clove*
1 lb Italian sausage
1/3 lb Ground beef
6 1/2 oz Pancetta -- diced
1/2 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Freshly grated nutmeg
1/2 c Dry red wine
1/2 c Tomato paste
1 c Italian tomatoes -- chopped
2 tb Parsely *
1/2,1 oz dried porcini mushrooms * Finely chopped
This is the other recipe I described. According to
the author, this ragu from Emilia Romagna is served by
many Italians with the traditional pasta course at
Christmas. It is really good. Enjoy- 1. Soak the
porcini in warm water for at least 1/2 hour. Remove
from the water, squeeze dry and chop. 2. Meanwhile, in
a large saucepan or flameproof casserole, heat the
olive oil over moderate heat. Add the carrot, onion
and celery and saute until the onion is golden, about
4 minutes. Add the garlic and cook until fragrant,
about 1 minute. 3. Add the sausage, ground beef and
pancetta to the pan. Cook over moderate heat, stirring
to break up the meat, until the beef and sausage are
no longer pink.
Drain off any fat. Season with the salt, pepper and
nutmeg. 4. Pour in the red wine and cook, stirring
occasionally, until it evaporates, about 5 minutes.
Add the tomato paste, tomatoes, porcini and 1/2 cup
of warm water. Simmer for 30 minutes. If the sauce
gets too thick, add a little more water. (The recipe
can be made to this point up to 2 days ahead. Cover
and refrigerate; reheat before serving.) Add the
parsley just before serving. FROM: SUSAN BURGESS
(PDFX51B)
