Lidia's Italy by Lidia Matticchio Bastianich

Author:Lidia Matticchio Bastianich [Bastianich, Lidia Matticchio]
Format: epub
ISBN: 978-0-307-76756-1
Publisher: Knopf Doubleday Publishing Group
Published: 2010-08-17T16:00:00+00:00

Tuscan Meat and Tomato Ragù

RAGÙ MAREMMANO

½ cup dried porcini

1 medium onion, in chunks (1 cup or more)

2 celery ribs, in chunks (about 2 cups)

⅓ cup extra-virgin olive oil

1 pound ground veal

1 pound ground pork

1 pound sweet Italian sausage, removed from the casing and crumbled

2 teaspoons salt, or to taste

2 cups red wine

3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand

Meat, poultry, or vegetable stock, or water, as needed

Freshly ground black pepper to taste

Recommended Equipment

A food processor

A heavy-bottomed 5-quart saucepan with a cover, 12 inches or wider

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