Ragu with Pancetta and Prosciutto

1. 1

   In a small bowl, pour just enough hot water over the porcini mushrooms to cover.

2. 2

   Let soften while beginning the sauce.

3. 3

   In a large, heavy pot warm the olive oil over medium heat.

4. 4

   Add the onion, carrot, and garlic and cook until softened.

5. 5

   Add the pancetta, prosciutto, and tomato paste and stir until the tomato paste is dissolved.

6. 6

   Add the mushrooms and their soaking water, the beef broth, and the jarred marinara sauce.

7. 7

   Simmer for 15 minutes.

8. 8

   Let cool then ladle into jars.

9. 9

   Serve with fresh or dried pasta.

* Per serving · 4 servings · Values may vary.

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