Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ
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).
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