Pasta shells with wild mushroom meat ragu - house beautif

4 servings

Ingredients

Quantity Ingredient
2 ounces Dried porcini mushrooms
1 tablespoon Sweet butter
2 tablespoons Extra-virgin olive oil
2 mediums Carrots, peeled and finely chopped
2 Garlic cloves, peeled and finely chopped
15 Sprigs Italian parsley, leaves only
1 large Onion, peeled and finely chopped
½ pounds Boneless veal shoulder, lean beef, larnb, or game meat, cut into 1/4\" cubes
½ pounds Shiitake mushrooms, cleaned
1 cup Dry red wine
Salt & freshly ground black
Pepper to taste
1½ pounds Ripe, fresh tomatoes, finely chopped, or 1 1/2 lb canned tomatoes, preferably imported Italian, drained and finely chopped
1 cup Chicken broth, preferably homemade, or low-sodium canned
Coarse salt
1 pounds Medium-sized dried shell shaped pasta, farfalle, fusilli, or orecchiette
½ cup Black Greek olives, pitted and sliced

Directions

In a small bowl, soak porcini mushrooms in 2½ c lukewarm water for 30 minutes. Remove mushrooms with a slotted spoon and reserve.

In a 2-quart flameproof casserole over medium heat, melt butter and olive oil. Saute carrots, garlic, parsley, and onion for 10 minutes, stirring frequently with a wooden spoon. Add veal to the casserole and cook until meat is browned, about 10 minutes. Add porcini and shiitake mushrooms, stir, and cook for 10 minutes. Add the red wine, stir, and continue to cook for 15 minutes. Season sauce with salt and pepper and stir until well combined.

Reduce the heat to low, add tomatoes to casserole and simmer, stirring frequently with a wooden spoon, for 30 minutes. Add ½ cup of broth and cook, covered, for 15 minutes.

Add remaining broth and cook, covered, for 15 minutes. Taste and correct seasonings. Uncover casserole and continue to cook until the sauce has thickened, about 10 to 15 minutes.

In a large stockpot bring 6 quarts of water to a boil and add coarse salt to taste. Add pasta and cook until al dente, about 9 to 12 minutes.

While pasta is cooking, add olives to the sauce and cook over medium heat, uncovered, until sauce is hot, about 5 minutes.

Drain pasta, transfer to a warm bowl, and toss with sauce. Serve immediately. Serves 4 to 6.

House Beautiful/May/94 Scanned & fixed by DP & GG

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