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Italian   -   Signora Agnesi's Ragu   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1 Ounce Porcini Mushrooms -- rehydrated
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 Pound Beef -- cubed
  • 1 Small Onion -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 1 Medium Carrot -- finely chopped
  • 2 Leaves Sage -- finely chopped
  • 1 Medium Bay Leaf
  • 1/4 Cup Parsley -- finely chopped
  • 1 Teaspoon Marjoram
  • 2 Tablespoons Pine Nuts -- chopped
  • 1/2 Cup White Wine
  • Salt And Pepper -- to taste
  • 35 Ounces Plum Tomatoes -- finely chopped
  • Cooked Pasta -- any kind
Directions Chop mushrooms well and reserve liquid from rehydration. In a heavy saucepan over medium heat, melt the butter with olive oil. Add beef and cook until meat is no longer pink. Add mushrooms, onion, celery, carrot, garlic, sage, bay leaf, parsley, marjoram and pine nuts. Cook until all vegetables are tender about 15 minutes. Add wine salt and pepper. Bring to a simmer, cover and cook for 30 minutes. Discard bay leaf. Add tomatoes and mushroom liquid. Season with salt and pepper. Cook over low heat for 1 hour. The sauce should be thick like spaghetti sauce if not allow it more time to cook. Serve over your favorite cooked pasta.
Serves 4
Time to Make 0:00

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