1/2 small onion, peeled and halved with root end intact
4T full-bodied, red wine
3 medium vine tomatoes, peeled, seeded and chopped
1T tomato paste
1/3 c heavy cream
1 tsp. truffle salt or truffle oil
freshly grated nutmeg - to just allow aromatics
salt and pepper to taste
2 c hot water
3T butter
Instructions
Soak mushrooms in 2 c hot water for 30 min. Drain mushrooms, reserving liquid. Strain liquid through fine mesh sieve lined with a paper towel or cheese cloth and reserve strained liquid. Rinse mushrooms well to remove and remaining grit. Drain well and chop mushrooms.
In large sauce pan, melt 2T butter over medium heat. Add pancetta, ground pork and ground beef and cook until meet just loses pink color, about 5 - 8 min. Do not brown. Add in celery, carrot halves and onion.
Add wine and simmer 1 min. Stir in chopped tomatoes, tomato paste and 1 c strained mushroom liquid. Cover and cook over low heat to simmer for 45 min. If ragu becomes too thick, add more mushroom liquid.
While ragu is at final stage of simmer, in small sauté pan, heat 1T butter over medium heat. Add chopped mushrooms and sauté 5 min.
Remove celery, carrots and onion from ragu. Add cooked mushrooms, and simmer uncovered over low heat for 10 min. Turn off heat and stir in cream, truffle salt/oil and nutmeg. Season with salt and pepper to taste.
Serving
Suggestions
Serve with Chasewater Zinfadel
Originally Submitted
4/12/2014
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