Few things are as welcoming as a slow-cooked gravy or ragù. Thankfully, this vin santo-infused version has all the makings of a great meal, one where celery, onions and carrots are sautéed until tender; sausage is browned and crumbled; and reconstituted, dried porcini lend nuance before it's simmered ajar on the stove-top for about 2-1/2 hours. Fresh basil is then added at the end to preserve its brightness and unmistakable, licorice-y flavor.
- 1 onion
- 1 celery stalk
- 1 carrot
- 500 grams ground meat (mixed beef, veal, pork)
- 2 sausages (crumbled)
- 400 grams tomato puree
- 1 cup warm water
- 3 slices dried porcini mushrooms (soaked in warm water)
- 1 cup vin santo (may substitute a sweet dessert wine)
- 3 tablespoons extra-virgin olive oil
- salt (as needed)
- Prepare the onion, carrot, and celery and chop them finely.
- Place the oil in a terracotta saucepan and add the chopped vegetables.
- Cook for a few minutes on medium heat. The vegetables must not brown.
- Add the ground meat, the crumbled sausage, and the mushrooms, chopped finely.
- Saute on medium heat, stirring with a wooden spoon.
- As soon as the liquid from the meat has been absorbed, add the Vin Santo and allow it to evaporate completely on medium/high heat, while stirring continuously.
- Add the tomato puree and the water, season with salt, and stir well.
- Place the saucepan on the small burner with the heat diffuser.
- Cover with a lid leaving it slightly ajar and simmer for approximately 2–2 1/2 hours, stirring occasionally.
- When the ragu is thick, turn off the heat and add a few basil leaves.
|Calories630Calories from Fat340|
|% DAILY VALUE|
|Calories from Fat340|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.