Yield: Yields about 8 cups ragù.
In Italy, this dish is known as Ragù di Manzo e Funghi Porcini. The dried porcini mushrooms lend a lusty earthiness, and pancetta tossed in with the aromatics adds a little flavor punch.
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Short, full-bodied dried pastas like rigatoni and orecchiette work great with ragù, because their nooks and ridges capture the sauce. If you want to use fresh pasta, a wide shape like papperdelle can stand up to a hearty sauce. And a ragù is a good excuse to cook gnocci, too.
The earthiness, intense fruit, and bright acidity of an Italian Barbera would be a good match for this ragù. Try the 2004 Michele Chiarlo Barbera d’Asti ($14) or the 2004 Moccagatta Barbera d’Alba ($19).
This is a great recipe - time consuming (very helpful to have a kitchen partner to share tasks) but so worth it! Instead of 2 lbs bone in short ribs, I used about 2/3 bone in and 1/3 boneless. Since the recipe only calls for using 1/2C of the mushroom soaking liquid, I used less water (a bit more than a cup) for a more concentrated flavor. I have made this twice; it freezes well and can be used in other recipes. This time I served it on fresh, wide noodles - yummy. I also used it in the lasagna recipe in FC#82 "Beef & Pork Ragu Lasagne with great results.
Delish! Chopping up all the meat is time consuming, but it's definitely a yummy preparation.
I have been making this since it came out in the magazine a few years ago. I have always found that I have to cook it longer than the recipe calls for, but it is amazing. It's a great winter dish and freezes very well. I really like it with their recommended pastas - you want a substantial noodle to go with it.
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