• 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.