MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ragu Sauce A La Bruno
 Categories: Sauces, Vegetables, Herbs, Chilies, Pork
      Yield: 6 Servings
 
    1/2 c  Carrots; chopped fine
    1/2 c  Celery; chopped fine
      1 md Onion; chopped fine
      1 pk Dried porcini mushrooms
      4 cl Garlic; minced
      1 ts Salt; as needed
      1 ts Mild chilli spice mix; to
           - taste
    1/4 c  Olive oil
    1/4 lb Pancetta or smoked ham; in
           - small pieces
      6 oz Can tomato paste
      4 lb Pureed fresh tomatoes
           +=OR=+
     15 oz Can tomato sauce
 
  NOTE: Here is one of my favorite pasta sauces. The
  recipe was from an Italian I worked with in Pakistan.
  Bruno showed me how to make his grandmother's special
  ragu. This sauce recipe calls a little chilli spice-it
  is not very spicy, just right. But leave it out if you
  want the sauce to be very mild. The secret of this sauce
  is to get imported dried porcini mushrooms and the trick
  of pouring the soaking water into the sauce.
  
  Place the dried porcini mushrooms in a shallow soup bowl
  and add about 1/2 cup boiling water. Stir for a few
  minutes and cover. Let stand for 30 minutes.
  
  In a large pot, add the oil and cook the pancetta until
  light brown. Add the carrots, celery, onions and garlic.
  Saute 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.
  
  RECIPE FROM: https://www.cdkitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Man is made to create, from the poet to the potter." -- Benjamin Disraeli
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