Reginette with meat and mushroom ragu, made with dried porcini mushrooms, is a main dish from my family, but I believe in many other families in Italy, which we often prepare at home when we are all gathered around the table.
Once again, I recommend you try the recipe and, as always, I look forward to your feedback on my Instagram @isaporidicasa.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs ground beef
- 9 oz ground pork
- 1.3 cups tomato puree
- 1 carrot
- 1 small yellow onion
- 1 stalk celery
- 1 glass dry white wine
- 1.3 cups beef broth (approximately)
- 3.5 tbsp butter
- salt
- pepper
- 1.8 oz dried porcini mushrooms
- 1.1 lbs reginette pasta
Tools
- 2 Saucepans
Preparation
Chop carrot, celery and onion into small pieces. Sauté in the saucepan with butter.
Add the meat and brown over medium heat for about 5 minutes until it sizzles. When well browned, deglaze with white wine and stir gently, letting it evaporate
Add the tomato puree and hot broth, cook over low heat covered with a lid for about 3 hours, at the end of cooking it should be very soft and dry
Midway through cooking the ragu, add the porcini mushrooms previously soaked in hot water, squeezed and chopped. Towards the end, if necessary, add half a glass of milk to give creaminess and soften the acidity of the tomato. Finally, season with salt and pepper.
Cook the reginette in plenty of salted water. When cooked, place them in a large high-sided pan, add the meat ragu and mix thoroughly. Serve and enjoy!
