Ragu Alla Bolognese
1/2 oz Dried porcini mushrooms 1/2 lb Lean veal shoulder 1/2 lb Lean beef round or shin 2 1/2 oz Pancetta or blanched bacon 4 oz Large yellow onion 1 lg Carrot 1 lg Celery stalk
Ingredients
- 1/2ozdried porcini mushrooms
- 1/2lblean veal shoulder
- 1/2lblean beef round or shin
- 21/2 oz pancetta or blanched bacon
- 4ozlarge yellow onion
- 1large carrot
- 1large celery stalk
- 5tbsp butter
Directions
- 1
1/2 oz Dried porcini mushrooms 1/2 lb Lean veal shoulder 1/2 lb Lean beef round or shin 2 1/2 oz Pancetta or blanched bacon 4 oz Large yello
- 2
This is enough for 2 1/2-to-3 pounds of pasta
- 3
PUT THE PORCINI in a small bowl
- 4
Pour boiling water over them and let them sit for 30 minutes
- 5
Drain them, rinse carefully, chop coarsely and rinse carefully again
- 6
With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery
- 7
Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat
- 8
Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally