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1/4 cup Partanna Extra Virgin Olive Oil
1 small onion, diced
1 small carrot, peeled and chopped
1 rib celery, chopped
3/4 pound ground beef
3/4 pound ground pork
1/4 cup dried Asiago Foods Porcini Mushrooms, soaked in 1/2 cup hot water
1 Pomi Strained Tomatoes, ?? grams
Sea salt and black pepper to taste
1/4 cup Italian parsley, chopped
1 pound Setaro Penne Rigate
Heat olive oil in a deep-sided saute pan. Add onions, carrots, celery, and saute until soft; do not allow to burn. Add ground beef and pork and saute until meat loses its pink color. Strain porcini, reserving liquid. Add to meat mixture, along with soaking water. Saute for a few minutes. Add tomatoes and stir. Add salt and pepper. Allow to simmer at lowest possible flame for about 40 minutes, stirring occasionally to make sure the sauce doesn't scorch. Meanwhile, heat well-salted water to a boil, add pasta and cook 10-12 minutes. Drain, toss with pasta, and sprinkle with parsley, if desired. Grated aged Parmigiano-Reggiano can be passed at the table.
Ingredients
- 1/4 cup Partanna Extra Virgin Olive Oil
- 1 small onion, diced
- 1 large clove garlic, minced
- 1 rib celery, chopped
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1/4 cup dried Asiago Foods Porcini Mushrooms, soaked in 1/2 cup hot water
- 1 Pomi Strained Tomatoes, 500 grams, or La Bella San Marzano Tomaotes, 500 grams, pureed in blender
- Sea salt and black pepper to taste
- 1/4 cup Italian parsley, chopped
- 1 pound Setaro Penne Rigate or Monograno di Felicetti Kamut Penne Rigate
Heat olive oil in a deep-sided saute pan. Add onions, garlic, and celery, and saute until soft; do not allow to burn. Add ground beef and pork and saute until meat loses its pink color. Strain porcini, reserving liquid. Add to meat mixture, along with soaking water. Saute for a few minutes. Add tomatoes and stir. Salt and pepper to taste. Allow to simmer at lowest possible flame for about 50-60 minutes minutes, stirring occasionally to make sure the sauce doesn't scorch. Meanwhile, heat well-salted water to a boil, add pasta and cook 10-12 minutes. Drain, toss with pasta, and sprinkle with parsley, if desired. Grated aged Parmigiano-Reggiano can be passed at the table.
Recipe from Antonella Casale