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1
Cover the dried porcini with boiling water and allow to sit for 15 minutes.
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2
Remove the porcini from the water, reserving the liquid, and chop the mushrooms fine.
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3
Heat a wide heavy-bottomed pan; pour in 2 tablespoons of olive oil and add the diced pancetta.
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4
After the pancetta has released some fat, add the onion, celery, carrot, and a little salt.
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5
When the vegetables have softened somewhat, add the garlic and porcini, and cook until the vegetables are soft.
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6
Remove the vegetables from the pan and set aside.
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7
Put the pan back on the heat (you dont need to wash it), pour in 2 more tablespoons of oil, and when it is hot, add the skirt steak, pork, and a little salt.
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8
Cook over medium-high heat until the meat begins to brown, about 15 minutes.
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9
Turn the heat to medium and add the cooked vegetables, wine, bay, and thyme.
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10
Adjust the heat to maintain a low simmer and let the sauce cook until the liquid evaporates and the contents begin to brown.
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11
Deglaze with 1 cup of the stock and a few tablespoons of the milk; add the tomato paste, making sure to scrape the brown bits off the bottom of the pan and stirring the sauce well to incorporate the milk.
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12
Continue to cook the sauce gently, adding a few tablespoons of milk and stock now and then.
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13
Reduce the sauce until the liquid evaporates and everything begins to brown again; this gives the sauce depth and color.
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14
Deglaze with the rest of the stock and milk, stirring and scraping well.
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15
Skim the fat that rises to the surface of the sauce.
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16
The sauce is done when its texture is velvety and the meat is completely tender, in about 1 1/2 hours.
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17
Cool and refrigerate for up to 4 or 5 days.
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18
Reheat and serve over pasta, garnished with the chopped parsley, and pass Parmesan cheese and the pepper mill.
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19
Variation: This basic recipe can be used with other kinds of meat and even poultryguinea hen is especially good.
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20
Another variation worth trying is to add sauteed fresh wild mushrooms at the end of the cooking.
