Ragu

4:00 Easy 12345

Serves 12

40g dried porcini (or other full-flavoured mushroom)
3 tbsp Bertolli Extra Virgin Olive Oil Originale, plus extra to drizzle
1 small red onion, finely chopped
1 large carrot, finely diced
2 stalks celery, finely diced
8 cloves garlic, crushed
500g veal (or beef) mince
500g pork mince
1kg Italian sausages, filling squeezed from the skins and roughly broken up
250ml red wine
80g tomato paste
4 x 400g tins crushed tomatoes
2 tsp chilli flakes
8 stalks rosemary, cut 10cm long and tied in a bunch
Sea salt and freshly cracked black pepper
Pappardelle, parmesan and basil leaves, to serve

METHOD

STEP 1

Place porcini in a small bowl and cover with 250ml boiling water. Allow to sit for 10 mins then drain (reserve soaking liquid) and coarsely chop mushrooms.

STEP 2

Heat oil in a large casserole dish over medium heat. Add onion, carrot, celery, garlic and softened porcini mushrooms. Stir often, until vegetables begin to brown and soften.

STEP 3

Add veal and pork mince and sausages, season with salt and pepper then continue to fry, breaking up any large lumps with a wooden spoon, until meat is browned (about 5 mins). Add red wine and cook, stirring, until wine has reduced by half.

STEP 4

Add tomato paste, tin tomatoes, reserved mushroom soaking liquid, chilli flakes and rosemary bunch. Season, bring to the boil then reduce to a simmer and cook uncovered for 3-4 hours, stirring occasionally, until the sauce is intense in flavour.

STEP 5

Serve generously spooned over cooked pappardelle. Shower with grated parmesan and a touch of basil leaves.