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1
In a large measuring cup, soak the porcini in the hot water until softened, 15 minutes.
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2
Using a slotted spoon, scoop out the mushrooms and squeeze the liquid back into the cup.
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3
Chop the mushrooms.
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4
Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
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5
Add the onion, carrots and celery and cook over moderate heat, stirring until softened, 6 minutes; spoon onto a plate.
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6
Add the remaining 2 tablespoons of oil to the casserole.
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7
Season the veal with salt and pepper and dust with flour.
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8
Add the meat and bones to the casserole and cook over moderately high heat, turning once, until browned, 10 minutes.
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9
Add the wine and cook, scraping up any bits, until nearly evaporated, about 5 minutes.
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10
Return the vegetables to the casserole.
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11
Add the tomatoes, marjoram sprig and porcini.
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12
Slowly pour in 2 cups of the porcini liquid, stopping when you reach the grit.
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13
Season with salt and pepper and bring to a boil.
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14
Cover and simmer over very low heat until the meat is very tender, 2 hours.
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15
Scoop the marrow from the bones and stir it into the ragu.
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16
Discard the bones and marjoram sprig and stir in the chopped marjoram.
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17
In a large pot of boiling salted water, cook the pasta until al dente.
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18
Add the pasta to the ragu and toss gently.
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19
Serve in deep bowls, passing the cheese on the side.
