Ragu Alla Bolognese

Ingredients:

• 1/3 oz. dried porcini muchroom, washed and rinsed
• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 medium size carrots, chopped
• 2 stalks of celery, chopped
• 1 1/2 lbs ground beef
• 2/3 cup pancetta (can also use prosciutto)
• 1/3 cup Marsala or dry red wine
• 1 cup milk
• 3 cups crushed tomatoes
• 10 oz. pasta, preferably tagliatelle, freshly cooked
• sea salt and ground black pepper
• Fresh shavings of Parmigiano-Reggiano

Directions:

• Put Porcini in a bowl, cover with boiling water and set aside 20 minutes until softened
• Heat the oil in the large saucepan, add pancetta, onion, carrots and celeries, cook for 2 minutes. Add ground beef  and cook until evenly browned
• Drain the porcini and discard the soaking water. Chop the porcini, then add to the pan with Marsala, milk and crushed tomatoes. Cover and simmer for 1 hour, stirring occasionally until rich and dark. Add salt and pepper to taste.
• Divide the pasta into 4 serving plates. Put Ragu into 4 individual bowls, top with parmigiano-reggiano shavings. Serve with pasta.