I love the idea of a great hearty Sunday dinner with the family or sometimes in our case, the neighborhood. In the summers, we set up a few long tables in our front yard and serve Sunday dinner at 5. When the neighborhood sees us out there, they know its time to eat. This is a perfect dish for those meals. Add a simple green salad, a cheese plate, some great wine and you have all you need for a wonderful dinner. Ragu is a Tuscan dish that is braised slowly with tomatoes and onions and some type of meat then served over pasta. The braising time gives this sauce a very rich flavor.
Serves 8 – 10
Ingredients
1 cup water
1 ounce dried porcini mushrooms
1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 carrot, peeled and finely chopped
6 garlic cloves, minced
1/4 cup plus 2 tablspoons finely chopped fresh Italian flat leaf parsley
16 oz Italian sausage, casings removed (don’t substitute a leaner sausage, this dish needs the fat)
12 oz pork stew meat, coarsely chopped
3 tablespoons tomato paste
1/2 cup dry red wine – remember, don’t use it if you wouldn’t drink it
1 1/2 cups chicken stock
2 28 oz cans whole tomatoes in juice (preferably San Marzano), puree with stick blender or crush with your hands
2 bay leaves
2 teaspoons fresh sage leaves
2 pound fresh or dried pappardelle (see fresh pasta recipe)
Grated Parmesan cheese
Sea Salt and fresh ground pepper to taste
Preparation
Bring 1 cup of water to boil, pour over dried porcinis and let steep for 15 minutes in medium bowl. Strain the liquid through strainer lined with paper towel and reserve the liquid. Coarsely chop mushrooms and set aside.
Heat oil in large skillet over medium high heat. Add onion and carrot, parsley and garlic and saute for about 5 minutes until the vegetabels are tender. Push vegetables to one side and add sausage, breaking up the sausage with a fork or spoon and cook until browned, about 4 minutes. Add pork and saute until brown. Add wine, increase heat to high and boil until the wine is almost evaporated, about 5 minutes. Add 1/2 cup of chicken stock, boil 10 minutes, stirring occasionally. Add mushroom liquid and simmer until liquid is almost absorbed. Turn heat to low and add in tomato paste, tomatoes, bay leaves, sage, and porcini mushrooms. Simmer uncovered until the sauce thickens, adding in 1/2 up of chicken stock at a time occasionally. Simmer about 1 hour, season with salt and pepper to taste. For this sauce, start with about 1 teaspoon of salt and adjust from there.
Cook pasta to directions on package if using dried or for just 2 minutes for fresh. Add pasta to sauce and toss. Sprinkle cheese and parsley and serve.
