Ragu Sauce A La Bruno Recipe - Cooking Index
Ragu Sauce A La Bruno Recipe - Cooking Index
| 1/2 cup | 55g / 1.9oz | Carrots - chopped fine |
| 1/2 cup | 55g / 1.9oz | Celery - chopped fine |
| 1 cup | 62g / 2.2oz | Onion - chopped fine (medium) |
| 1 | Dried porcini mushrooms | |
| 4 | Garlic - minced | |
| 1 teaspoon | 5ml | Salt* add as needed to taste |
| 1 teaspoon | 5ml | Mild chili powder - to taste |
| 1/4 cup | 59ml | Olive oil - not extra virgin |
| 1/4 lb | 113g / 4oz | Panchetta or smoked ham - cut into small piece |
| 1 | Tomato paste | |
| 4 lbs | 1816g / 64oz | Pureed fresh tomatoes - or |
| 15 oz | 426g | Tomato sauce - canned |
Place the dried Porcini mushrooms in a shallow soup bowl and add boiling water. Stir for a few minutes and cover. Let stand for 30 minutes.
In a large pot, add the oil and cook the panchetta until light brown. Add the carrots, celery, onions and garlic. Sauteeover low heat for 30 minutes while the mushrooms soak.
Do not allow vegetables to brown as this will change the taste of the sauce.
Peel the tomatoes and rough chop them. Place them into a blender and puree until smooth.
Remove the mushrooms from the bowl and add them to the pot. Now carefully pour off the dark water the mushroom soaked in into the pot. Do not add it all as there may be some sand or soil at the bottom. Discard the last of the soaking water. Add the tomato sauce and tomato paste and chili powder.
Cover the Ragu and let it simmer for at least 4 hours.
This is Bruno's Grandmother's ragu recipe.
Source:
Bruno Juvia, Roma, Italia
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