Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
1 medium onion chopped finely
1 medium carrot chopped finely
1 small celery stalk chopped finely
1 ½ tablespoon parsley chopped finely
6 tablespoons extra virgin olive oil
10 oz ground lean beef
1 fresh Italian pork sausage, skin removed
1 oz dried porcini mushrooms
½ cup red wine
14 oz canned cubed Italian tomatoes
1 cup beef stock
Salt and pepper to taste
15 oz (400 g) fresh tagliatelle pasta
1 cup Pecorino Romano cheese grated



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Preparation:
Soak dried porcini mushrooms for 20
minutes in warm water, then drain and
chop coarsely. Set aside. Sauté celery,
onion, carrot and parsley with olive oil
in a heavy saucepan for 5 minutes. Add
crumbled sausage meat and ground
beef, and stir for 5 minutes breaking the
meat into small bits. Add the
mushrooms and red wine, reducing the
mixture for a few minutes. Add the
tomatoes, some salt and pepper, and
simmer for 30 minutes covered with a
lid. Occasionally add beef stock to
moisten. In the meantime, bring a large
pot of well salted water to boil, throw in
fresh tagliatelle pasta (see our fresh
pasta recipe) and cook al dente. Drain
the pasta and toss it with the meat
sauce. Sprinkle Pecorino cheese on the
top of the pasta and serve.

Makes 4 servings