Pantheon Ragù
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.
  2. Add can of tomatoes (with their sauce) to a medium bowl. Crush tomatoes with your hand. Set aside.
  3. 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.
  4. Add garlic and stir for 1 minute.
  5. Add veal and sausage. Cook, stirring and breaking up meat with back of wooden spoon until meat is lightly colored, about 10 minutes.
  6. Add porcini mushrooms and red wine. Raise heat to high and cook until wine is almost evaporated, about 2 to 4 minutes.
  7. Stir in crushed tomatoes (with sauce) and 1 cup porcini mushroom soaking liquid and bring to a simmer.
  8. Season with salt and pepper.
  9. 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.
  10. Stir in Parmigiano-Reggiano cheese.
  11. Serve sauce hot on your favorite pasta. Or cool and refrigerate (for up to 5 days) or freeze (for up to 3 months).
Notes
* Recipe can be doubled. Use a 7 quart or larger Dutch oven.
Recipe by Riegl Palate at https://www.rieglpalate.com/pantheon-ragu/