Braised Beef Ragu in Two Courses

Instructions

Pour 4 cups boiling water over the mushroom and let sit until the water is cool.

Heat the olive oil in a large heavy casserole over medium heat. Season the meat with salt and pepper and brown the meat, turning occasionally, until golden brown and caramelized on both sides, 20 minutes. Remove the meat from the pan and set aside.

Add the pancetta to the pan and cook, stirring occasionally until light golden, 10 minutes. Add the carrots, celery and onions to the pan and cook, stirring occasionally until the vegetables begin to soften and turn golden, 15 minutes. Strain the porcini and reserve the liquid. Add the revived porcini mushrooms and the garlic to the pan.

In a large bowl, stir together the tomato paste, sugar, porcini soaking liquid and tomatoes. Increase the heat to high, add the tomato mixture and add the meat back into the pan. Bring to a boil, reduce the heat to low and simmer, uncovered, turning the meat occasionally, until the meat is tender, 2 1/2 to 3 hours. To see if the meat is tender, insert a knife into the center of the meat. There should be no resistance. If the sauce thickens too much, add water.

Remove the meat from the pan and cover with foil. Purée the sauce in a blender or a food mill until smooth. Season with salt and pepper.

For the first course, cook the pasta in boiling salted water until tender. Toss the pasta with as much sauce as needed. Serve with grated Parmigiano Reggiano.

For the main course, slice the meat and serve with the sauce.