God sendeth and giveth both mouth and meat.

I made ahh-mazing ragu with things mom had sent in a care package. I highly recommend this recipe, for there's nothing better than a thick hearty meat sauce to go on top of some good ol' pasta.

Ragù con Porcini e Pinoli alla Ligure
Ragù with Porcini and Pine Nuts in the Style of Liguria



1/2 cup (30g) dried porcini*
4 tbsp extra-virgin olive oil
1 small onion, very finely chopped
2 large garlic cloves, very finely chopped
1/2 pound lean ground beef
1/2 tsp salt
1/4 cup dry red wine
1/4 cup pine nuts
1 tsp chopped fresh rosemary
1 bay leaf
4 tbsp tomato paste
1 1/4 pounds fresh or canned drained plum tomatoes, peeled, seeded and chopped

*subsitute 1/4 pounds fresh porcini, chanterelles, cremini, or shiitake mushrooms for the dried porcini

Soak the dried porcini in 3/4 cup of warm water for 30 minutes. Drain, reserving the soaking liquid. Squeeze out the excess water and then chop the porcini. Strain the liquid through paper towels and reserve.
Warm the oil in a wide pan over medium-low heat. Add the onion and garlic and saute until soft, 3-4 minutes.
Add the ground beef and salt, using a wooden spoon to break up the meat and turn it so that it browns evenly. Saute until light brown on the surface but still pinkish inside, about 5 minutes.
Pour in the wine and allow it to evaporate, about 2 minutes. Add the porcini, pine nuts, rosemary, bay leaf, and tomato paste. Stir, then add the porcini soaking liquor (substitue with 3/4 cup broth). Simmer until most of the liquid has evaporated, 5 minutes.
Stir in the tomatoes and simmer, partially covered, stirring frequently, until the sauce is thick and aromatic, about 45 minutes. Remove the pan from the heat. Check for salt and add pepper.