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1
Put the porciniI in a small bowl.
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2
Pour boiling water over them and let them sit for 30 minutes.
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3
Drain them, rinse carefully, chop coarsely and rinse carefully again.
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4
With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery.
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5
Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat.
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6
Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally.
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7
Uncover the pot and raise heat to medium high.
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8
Add the beef, veal, mushrooms, salt and pepper.
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9
Cook, stirring constantly, until the meats just begin to lose their raw red color.
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10
Then pour on the wine and cook until it is entirely evaporated.
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11
Set a food mill with the medium blade over the pot and mill in the tomatoes.
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12
Stir everything together and simmer, covered for 40 minutes.
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13
If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce.
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14
Take it off the stove and let it cool if not serving immediately.
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15
Transfer to container.
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16
Cover and refrigerate.
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17
The sauce may also be made to this point and frozen.
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18
Shortly before serving time, bring the sauce slowly to a simmer.
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19
Simmer 5 minutes.
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20
Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill.
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21
To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving.
