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1
Cover the dried porcini mushrooms with 1 1/2 C of boiling water and allow to sit for 20 minutes.
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2
Strain through a fine mesh strainer and reserve the liquid.
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3
Rinse the mushrooms to rid them of any dirt and finely chop.
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4
Place large heavy bottomed pan over medium heat.
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5
Add 2 Tbl of olive oil and the pancetta.
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6
Cook for 2 minutes until pancetta starts to brown.
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7
Add the onion, celery and carrots, cooking for 5 minutes more until the vegetables start to soften.
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8
Add the ancho pepper, garlic and porcini mushrooms.
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9
Season with a little salt and cook until vegetables are soft.
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10
Remove the vegetables and set aside.
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11
Using the same pan, heat the remaining 2 Tbl of olive oil.
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12
Add the skirt steak and ground pork.
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13
Season with salt and black pepper.
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14
Cook over medium high heat until the meat begins to brown, about 15 minutes.
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15
Turn the heat down to medium and add the vegetables, wine, bay leaves and thyme.
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16
Cook until the liquid evaporates and the mixture begins to brown.
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17
Be sure to scrape the brown glaze off of the bottom of the pan.
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18
Add 1 cup of the porcini liquid, half of the veal stock and the tomato paste.
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19
Cook at a slow simmer, partially covered until liquid begins to thicken.
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20
The next few steps take 30 - 40 minutes and are what gives the sauce a rich texture and depth of flavor.
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21
Add milk, 2 TBL at a time, stirring the sauce well to incorporate.
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22
Continue to cook the sacue gently, adding a few tablespoons of milk when needed.
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23
Reduce until the sacue begins to brown again.
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24
Add the remaining porcini liquid an dveal stock, stirring and scraping well.
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25
The sauce is done when its texture is velvety and the meat is completely tender, about 1 1/2 hours.
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26
To make the gnocchi, combine the garlic, pancetta and butter in the work bowl of a food processor fitted with a steel blade.
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27
Process until the mixture becomes creamy in texture.
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28
IN a separate bowl, mix the bread crumbs, flour and 1/2 C of the Parmesan cheese.
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29
Transfer to a work surface and shape into a mound.
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30
Make a hollow in the center of the mound.
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31
Put the garlic and pancetta mixture into the hollow and add the nutmeg, eggs and season with salt and black pepper.
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32
Draw the sides of the mound together and knead until it is well mixed.
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33
Cut into four equal pieces.
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34
Lightly flour the work surface.
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35
Using your hands, roll the gnocchi dough out into long thin trips about 1/2 inch in diameter.
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36
Then, using a paring knife cut into 1 inch pieces.
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37
Bring a large pot of salted water to a simmer.
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38
Add gnocchi and cook until they return to the surface, about 4 minutes.
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39
Strain through a colander and serve with the bolegnese sauce.
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40
Sprinkle with the remaining parmesan cheese.
