Wednesday, April 27, 2011

Ragu Alla Bolognese


  • 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


  • 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.

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