Minced meat ragout with sausage

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 3 sausages
• 15 g porcini mushrooms, dried
• 1 small carrot(s)
• 2 stalk(s) Celery
• 1 onion(s)
• 1 garlic clove(s)
• e.g. olive oil
• 150 ml red wine
• 1 bottle of tomato(s), pureed
• 4 tomatoes, fresh ripe
• e.g. salt and pepper
• 1 tsp sautéed oregano
• 2 bay leaves
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Ragu con Salsiccia from Piedmont

Soak the dried porcini mushrooms in a little water. Peel the carrot and dice or slice into very small cubes. Wash the celery, remove the strings, and also chop very finely. It’s best to chop both using a food processor. Blanch the tomatoes, peel them, and roughly chop them. Peel the onion and garlic clove, dice them, and fry them in olive oil, but do not let them brown. Add the minced meat and the sausage mixture. Do not fry, but pour in the wine and break it up with a wooden spatula. Let the wine boil down. Pour in the passata. Add the tomato pieces, the vegetables, and the soaked and roughly chopped porcini mushrooms along with the soaking water. Season with salt, pepper, and oregano, and add the bay leaves. Cover and simmer over low heat for 60 minutes, stirring occasionally. Increase the heat for the last 10 minutes and, uncovered, let the liquid evaporate slightly. The longer the dish simmers, the better it is. Fish out the bay leaves. Finally, season with salt, pepper, and a pinch of sugar, and drizzle with a dash of olive oil. Serve with pasta or polenta and the red wine used to cook the dish.