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1
Soak dried mushrooms in boiling water for 20 min (or according to instructions), drain mushrooms to cool and reserve soaking liquid.
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2
Add bacon to food processor and pulse until fat becomes pasty.
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3
Heat pan on medium-high and add bacon paste.
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4
Cook until fat renders and bacon bits begin to brown. If bacon sticks to pan add a small amount of olive oil.
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5
While bacon cooks place chopped carrot and celery into food processor and pulse until fine. Do not puree.
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6
Once bacon is cooked, remove from pan with a slotted spoon.
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7
Add onions to pan and cook in rendered fat for 1 min. Add garlic to onions and continue cooking until onions are soft and just golden.
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8
While onion mixture cooks add mushrooms to food processor and pulse until finely chopped.
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9
Once onion mixture is cooed remove from pan and set aside.
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10
Add carrots and celery to pan and saute for 2-3 minutes.
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11
Add mushroom mixture and cook for another 2-3 minutes.
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12
Add a splash of wine and cook until vegetables soften.
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13
Remove from pan and set aside.
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14
Heat pan on high and add remaining oil. Brown beef, pork, and sausage filling (in batches if necessary) until cooked, being careful to break up large chunks to ensure a consistent texture.
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15
Return all other ingredients to pan, add remaining red wine, beef broth and mushroom soaking liquid to pan and reduce until moist.
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16
Add spices to meat and stir to combine.
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17
Add crushed tomatoes to pan, and stir to combine.
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18
Bring to a boil, reduce to simmer and cook uncovered for 2-3 hours until thick. Stir occasionally to prevent burning and to recombine ingredients as the meat and liquid tend to separate.
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19
Salt to taste.
