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