Spaghetti with Porcini Ragù
- 18 ozs Spaghetti
- 28 ozs peeled diced tomatoes
- 1 onion
- 2 cloves garlic cloves
- 2 carrots
- 1 Celery
- 10 ozs Ground meat (beef, veal, pork)
- 4 ozs Pancetta (or thick cut Bacon)
- olive oil
- 3 ozs Red wine
- 7 ozs fresh Porcini mushroom
- 4 ozs Parmesan
Peel and finely chop the onion. Rinse and finely chop the carrots, garlic and celery. Cut the pancetta into small cubes.
Heat 4 tablespoons of oil in a skillet and saute the onion until soft. Add the carrots, celery and pancetta and cook briefly. Stir in the meat and the garlic and cook over medium heat, stirring occasionally until the meat is no longer pink. Stir in the wine and tomatoes with their juice, cover and simmer over medium heat, stirring occasionally for 50 minutes.
Add a little water if the sauce is cooking down too quickly. Meanwhile, clean the mushrooms with a damp cloth and finely dice .
Season the sauce with salt, pepper and nutmeg, and stir in the mushrooms. Cover and let stand 10 minutes.
Cook the pasta according to package directions until al dente. Drain and serve immediately with the hot sauce. Serve with freshly grated Parmesan cheese sprinkled over the top.