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Ragu Sauce A La Bruno

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CATEGORY CUISINE TAG YIELD
Italian Italian4 1 Servings

INGREDIENTS

1/2 c Carrots, chopped fine
1/2 c Celery, chopped fine
1 Onion, chopped fine
1 Dried porcini mushrooms
4 Cloves garlic, minced
1 t Salt* add as needed to taste
1 t 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 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. Sautéover
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
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 871
Calories From Fat: 45
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 4997.7mg
Potassium: 5436.8mg
Carbohydrates: 204.1g
Fiber: 30.5g
Sugar: 121g
Protein: 23.6g


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