INGREDIENTS

• 1 ounce dried porcini mushrooms
• 1 1/2 cups boiling water
• 3 tablespoons olive oil, divided
• 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package)
• 2 garlic cloves, minced (I used 3 cloves)
• Coarse kosher salt
• 2 1/2 cups dry white wine, divided (I used a Pinot Grigio)
• 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
• 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped (I used center-cut bacon)
• 6 ounces fresh mild Italian sausages, casings removed (about 2 links)
• 1 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
• 1 cup (or more) low-salt chicken broth
• 2 bay leaves
• 1 tablespoon chopped fresh basil
• Potato Gnocchi (see recipe)
• 1 cup grated Parmesan cheese

PREPARATION

• Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
• Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
• Spoon off fat from surface of ragu; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
• Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.

6 TO 8 SERVINGS

Notes:  Ragu can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing. (Was even better the next day, if that’s possible).

Cretons

Ingredients:

• 1 lb ground pork
• 1 lb ground veal
• 2 onions finely minced
• 2 tbsp chicken bouillon granules
• 1 1/2 tsp garlic powder
• 1/4 tsp pepper
• 2 tsp salt
• 1 pinch of ground cloves
• 1 cup evaporated milk
• 1 cup water
• 1 envelope flavorless gelatin

Directions:

1. Place all the ingredients (except gelatin) in a heavy saucepan.  Mix well and bring to a boil.  Reduce heat to medium, and simmer for one hour, stirring often.  Turn off heat.
2. Mash down the mixture with a hand potato masher to a coarse consistency.
3. Incorporate the gelatin to the mixture.
4. Cool completely, then stir the mixture.  Put mixture in small containers and refrigerate or freeze.

Will last in the refrigerator for up to 2 weeks or up to 3 months in the freezer.

Beer Braised Slow Cooker Pork Roast

This recipe is simple and produces a flavorful roast with a rich sauce.  Perfect served with mashed potatoes.

Ingredients:

• 1 – 4lb pork roast, fat trimmed off
• 2 tbs Dijon mustard
• 2 tbs brown sugar
• 1 tsp each – salt, pepper
• 1/2 tsp each – onion powder, garlic powder, ground thyme
• 1 bottle beer, medium bodied
• 1 cup chicken broth
• 1 tbs flour
• 1 tbs butter, softened

Instructions:

1. Rinse pork roast with water and pat dry with paper towels.
2. Spread mustard on roast and rub all over surface.
3. In a small bowl, combine brown sugar and all the spices.  Rub over the meat.
4. Place roast in the slow cooker, pour beer and broth around it.
5. Cook on LOW for 9-10 hours, then remove roast from slow cooker.
6. Combine softened butter and flour to form a paste.  Add to liquid from slow cooker and whisk to form a smooth sauce.  Serve sauce over meat.

4 Servings.

Combine the veal and pork in a large bowl.  Add the chopped onions.  Make a well in the meat, break in the egg and mix to blend.  Add the flour, salt and pepper.  Start combining the mixture then slowly add the water, making certain that it is well incorporated before adding more water.  Form the mixture into golf ball-sized oblong meatballs.

Heat a large frying pan on medium heat.  Add butter or margarine.  Once the butter begins to brown, add enough meatballs to cover the bottom of the pan without crowding.  Rotate meatballs until all sides are browned and cooked through, about 10 minutes, adding butter as needed and working in batches if needed.

10 Servings (appetizer size)