Beef ragu with porcini and pinenuts

Wednesday

This is a lovely ragu, what makes it a bit different from a Bolognese is the addition of porcini and pine nuts the which adds a fantastic level of flavour.   The flavour only gets better the longer you cook it so cook on a slow simmer for as long as you can!

 

 

Ingredients

500 g beef mince

1 onion finely chopped

4 cloves garlic

1 glass red wine

400 g chopped tomatoes

1 tbs rosemary

30 g porcini rehydrated (save the liquor)

30 g pine nuts

2 tbs tomato puree

Method

1. Place the porcini in a bowl and cover in about 200ml of boiling water.
2. Add the onion and garlic to a deep bottomed pan and saute until soft but not browned.
3. Add the meat and brown.
4. Add the wine, simmer for a couple of minutes.
5. Drain the porcini and chop.  Retain the liquor.
6. Add the pine nuts, porcini, rosemary, tomato puree, porcini liquor and tomatoes.  Cook for at leeast 45 minutes on a low heat until most of the liquid has evaporated and you are left with a thick sauce.
7. Serve with pasta.