Servings: Serves 4

½ cup (125 mL) dried porcini mushrooms ½ cup (125 mL) dried porcini mushrooms
1 cup (250 mL) boiling water 1 cup (250 mL) boiling water
One 796 mL can tomatoes One 796 mL can tomatoes
¼ cup (50 mL) olive oil ¼ cup (50 mL) olive oil
1 cup (250 mL) finely chopped onion 1 cup (250 mL) finely chopped onion
½ cup (125 mL) finely chopped carrots ½ cup (125 mL) finely chopped carrots
½ cup (125 mL) finely chopped celery ½ cup (125 mL) finely chopped celery
1 tsp (5 mL) chopped garlic 1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) chopped parsley 1 tbsp (15 mL) chopped parsley
12 oz (375 g) ground beef 12 oz (375 g) ground beef
12 oz.(375 g) ground pork 12 oz.(375 g) ground pork
Salt and freshly ground pepper Salt and freshly ground pepper
½ cup (125 mL) red wine ½ cup (125 mL) red wine
1 cup (250 mL) beef stock 1 cup (250 mL) beef stock
1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) tomato paste
¼ cup (50 mL) whipping cream ¼ cup (50 mL) whipping cream
Pinch nutmeg Pinch nutmeg
1 lb (500 g) tagliatelle 1 lb (500 g) tagliatelle
½ cup (125 mL) grated parmigiano Reggiano ½ cup (125 mL) grated parmigiano Reggiano

1. Soak mushrooms in boiling water for 20 minutes. Strain and reserve mushrooms and liquid separately. Finely chop porcini mushrooms and reserve. Strain tomatoes and reserve juice for another use. Chop tomatoes and reserve.
2. Heat oil in a large sauté pan over medium-low heat. Add onions, carrots and celery and cook gently for 10 minutes or until vegetables are very soft and beginning to brown. Stir in garlic and parsley and cook for 3 minutes more.
3. Add beef and pork and sauté until meat looses its pinkness, about 5 minutes. Add reserved mushrooms and season with salt and pepper. Add wine and boil until wine is mostly evaporated and mixture is saucy. Stir in stock, mushroom soaking water, tomato paste and tomatoes.
4. Bring to boil, reduce heat to low and cover. Simmer for 1 hour. Re-season and add whipping cream and nutmeg. Simmer, covered, for 10 minutes longer or until flavours are combined.
5. While sauce is cooking add tagliatelle to a large pot of boiling salted water and boil for 5 minutes or until tagliatelle is al dente. Drain well.
6. Toss tagliatelle with sauce. Sprinkle with Parmesan.

WHAT TO SERVE  WHAT TO SERVE
Masi Campofiorin  Masi Campofiorin
LCBO 155051 $ 19.95  LCBO 155051 $ 19.95
From the Food and Drink Magazine Winter 2006  From the Food and Drink Magazine Winter 2006