| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian4 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Carrots; chopped fine |
| 1/2 |
c |
Celery; chopped fine |
| 1 |
md |
Onion; chopped fine |
| 1 |
pk |
Dried porcini mushrooms |
| 4 |
|
Cloves garlic; minced |
| 1 |
ts |
Salt* add as needed to taste |
| 1 |
ts |
Mild chili powder; to taste |
| 1/4 |
c |
Olive oil; not extra virgin |
| 1/4 |
lb |
Panchetta or smoked ham; cut into small |
|
|
; piece |
| 1 |
sm |
Can tomato paste |
| 4 |
lb |
Pureed fresh tomatoes; or |
| 15 |
oz |
Tomato sauce; canned |
INSTRUCTIONS
Place the dried Porcini mushrooms in a shallow soup bowl and add boiling
water. Stir for a few minutes and cover. Let stand for 30 minutes.
In a large pot, add the oil and cook the panchetta until light brown. Add
the carrots, celery, onions and garlic. Sauté.over low heat for 30 minutes
while the mushrooms soak.
Do not allow vegetables to brown as this will change the taste of the
sauce.
Peel the tomatoes and rough chop them. Place them into a blender and puree
until smooth.
Remove the mushrooms from the bowl and add them to the pot. Now carefully
pour off the dark water the mushroom soaked in into the pot. Do not add it
all as there may be some sand or soil at the bottom. Discard the last of
the soaking water. Add the tomato sauce and tomato paste and chili powder.
Cover the Ragu and let it simmer for at least 4 hours.
This is Bruno's Grandmother's ragu recipe.
Per serving: 820 Calories (kcal); 56g Total Fat; (57% calories from fat);
14g Protein; 81g Carbohydrate; 0mg Cholesterol; 3688mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Recipe by: Bruno Juvia, Roma, Italia
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