This meat sauce includes both beef and Italian sausage for a rich flavor. Serve it over polenta for a hearty meal.
Course: Main Course
Keyword: gluten free, low carb, meat
2T.olive oilextra virgin
½red onionlarge, finely chopped
2stalks celeryfinely chopped
½oz.dried porcini mushrooms
1/3lb.bulk spicy Italian sausage
1/3lb.bulk sweet Italian sausage
1lb.lean ground beef
½c.dry red wine
1-3/4 cupItalian plum tomatoes14.5 oz. can, undrained
1/2 teaspoonsea salt to taste
1/2 teaspoonblack pepperto taste
Liquid from reconstituting porcini mushrooms
Reconstitute porcini mushrooms: Put the mushrooms in a bowl and add water (or broth, see note) to cover. Allow to soak for 20-30 minutes.
Remove mushrooms from the water and chop. Retain liquid.
Heat olive oil in a Dutch oven over medium-high heat. Add red onion, carrots, and celery and cook, stirring frequently, until the vegetables are tender and nicely caramelized, approximately 8-10 minutes.
Add the chopped porcini mushrooms, sausage, and ground beef; cook until meat is browned, stirring frequently while breaking the sausage into small pieces with a wooden spoon.
Carefully drain and discard any excess fat from the pot, if necessary.
Add the wine, tomatoes, and the liquid from reconstituting the mushrooms along with the salt and pepper to the . Stir to combine.
Reduce heat to just below medium and continue cooking, stirring occasionally, for another 45-50 minutes. If sauce becomes too dry, add a little water while it cooks.
Remove from heat and serve immediately.
To prepare beef ragu in the slow cooker
Transfer vegetables and browned meat to your slow cooker.
Add the wine, tomatoes, and the liquid from reconstituting the mushrooms along with the salt and pepper. Stir to combine.
Place lid on slow cooker and cook for 6 to 8 hours on low.
For even more flavor,
reconstitute the dried porcini mushrooms in beef broth. Be sure to strain the
liquid with a coffee filter or cheesecloth to remove any sediment before adding
to the sauce.