Hack Ragout with Salsiccia

Summary

Ingredients

• 500 g minced meat, mixed
• 3 salsiccia
• 15 g porcini mushrooms, dried
• 1 small carrot (s)
• 2 stalks celery
• 1 onion (s)
• 1 clove garlic
• olive oil
• 150 ml red wine
• 1 bottle tomato (s), happened
• 4 tomato (s), fresh and ripe
• Salt and pepper
• 1 teaspoon, leveled oregano
• 2 bay leaves
• 1 pinch (s) sugar

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Instructions

1. Soak the dried porcini mushrooms in roughly 100 ml warm water for 10 minutes. While they soak, peel the carrot and cut into small cubes (about 5 mm). Wash the celery stalks, remove the tough strings, and chop finely. Blanch the fresh tomatoes in boiling water for 1 minute, then peel and chop roughly. Peel the onion and garlic and chop into small cubes.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and garlic, and cook for 3-4 minutes until softened but not browned. Remove the sausages from their casings and add to the pot along with the minced meat. Cook for 4-5 minutes, breaking up the meat with a wooden spoon, without browning.
3. Pour in the red wine, stir well, and simmer for 3-4 minutes until the wine has reduced by about half. Add the canned tomatoes and fresh chopped tomatoes. Add the carrot, celery, porcini mushrooms (coarsely chopped), and their soaking liquid. Season with salt, pepper, and oregano. Add the bay leaves and stir well.
4. Cover and simmer over medium-low heat for 60 minutes, stirring occasionally. In the last 10 minutes, remove the lid and increase heat to medium to allow the sauce to reduce and concentrate.
5. Remove the bay leaves. Taste and adjust seasoning with salt, pepper, and a pinch of sugar. Drizzle with a little olive oil.