Author: Nicole
- 1 ounce dried porcini mushrooms
- 1 28 ounce can San Marzano whole tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ½ half medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 ounces fresh shiitake mushrooms, stems removed and caps sliced
- 3 garlic cloves, crushed
- ½ pound ground veal
- ½ pound sweet Italian sausage, casings removed
- 1 cup dry red wine
- Fine sea salt and freshly ground pepper
- ½ cup grated Parmigiano-Reggiano cheese plus more for serving
- Soak dried porcini mushrooms in 2 cups warm water for about 20 minutes. Strain mushrooms and reserve liquid. Rinse mushrooms well under water and transfer to a plate. Line same strainer with two paper towels and strain mushroom liquid into a 2 cup measuring cup (or bowl) to remove any sandy deposits. Set both aside. There's no need to chop the mushrooms unless they are overly big.
- Add can of tomatoes (with their sauce) to a medium bowl. Crush tomatoes with your hand. Set aside.
- In a 4 to 5 quart Dutch oven, heat butter and olive oil over medium heat. Once butter foams, add onion, carrots, celery and fresh shiitake mushrooms. Cook, stirring occasionally until soft, about 5 minutes.
- Add garlic and stir for 1 minute.
- Add veal and sausage. Cook, stirring and breaking up meat with back of wooden spoon until meat is lightly colored, about 10 minutes.
- Add porcini mushrooms and red wine. Raise heat to high and cook until wine is almost evaporated, about 2 to 4 minutes.
- Stir in crushed tomatoes (with sauce) and 1 cup porcini mushroom soaking liquid and bring to a simmer.
- Season with salt and pepper.
- Turn heat down to low and simmer (uncovered), stirring occasionally for 60 to 75 minutes or until sauce has a medium-thick consistency. If sauce is too thick, add a bit more porcini mushroom soaking liquid.
- Stir in Parmigiano-Reggiano cheese.
- Serve sauce hot on your favorite pasta. Or cool and refrigerate (for up to 5 days) or freeze (for up to 3 months).
* Recipe can be doubled. Use a 7 quart or larger Dutch oven.
Recipe by Riegl Palate at https://www.rieglpalate.com/pantheon-ragu/
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