Ingredients
The following ingredients have 4 Servings
- 2 cups beef bone broth
- 1 cup dried porcini mushrooms
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 small bulb fennel
- cored
- trimmed and finely chopped
- 1 carrot
- finely chopped or grated
- 3 large ribs celery
- finely chopped
- 2 large shallots (or 1 onion)
- finely chopped
- 4 cloves garlic
- finely chopped or grated
- ½ pound ground beef (80-85%)
- ½ pound ground veal
- ½ pound ground pork
- Salt and pepper
- About ¼ teaspoon grated nutmeg
- 2 tablespoons fresh rosemary
- finely chopped
- 2 teaspoons ground sage (or 2 tablespoons fresh sage leaves)
- finely chopped
- 1 cup dry white wine
- One 28-ounce can chopped or crushed Italian tomatoes
- 1 pound pici (traditional Tuscan pasta) or 1 pound egg pappardelle
- 2 tablespoons butter
- 1 cup grated pecorino cheese
- plus some to pass
- Lemon zest
- to serve
Instruction
- In a small pan, heat broth and dried mushrooms to reconstitute, about 10 minutes at a low boil, gentle bubbling simmer
- To a large Dutch oven over medium-low to medium heat, add the EVOO, 3 turns of the pan, add sofrito: fennel, carrot, celery, shallots or onions and garlic and soften 5 minutes, add the meats and crumble them as they lose their pink color, do not brown
- Add the salt, pepper, nutmeg, rosemary and sage, add wine and let it absorb fully
- Remove dried mushrooms and finely chop, add stock and mushrooms and tomatoes to sauce and reduce heat to simmer
- Bring a large pot of water to boil and season with salt
- Cook pasta 1 minute less than package directions and reserve ¾ cup salty cooking water
- Toss drained pasta with butter, 1 cup cheese, reserved water and half the ragu
- Serve pasta in a large shallow bowl or individual bowls topped with remaining sauce, a little lemon zest and more pecorino cheese
