Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat)

• 1/2 cup Spanish onion, diced
• 1/2 cup fresh carrot, diced
• 1/2 cup fresh celery, diced
• 2 tablespoons sweet butter
• 6 ounces pancetta, diced in 1/4-inch cubes
• 1/2 lb beef tenderloin, diced in 1/2-inch cubes
• 6 garlic cloves, chopped
• 1/2 lb domestic mushroom, sliced
• 1/2 cup shiitake mushroom, sliced and de-stemmed
• 1/4 lb portabella mushroom, cubed
• salt, to taste
• fresh cracked pepper, to taste
• 1 cup dry white wine
• 1 cup chicken broth
• 14 1/2 ounces diced tomatoes
• 1/4 cup sweet butter
• 1 lb square cheese ravioli, cooked according to package directions
• parmesan cheese, grated
• fresh parsley

1. MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
2. SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
3. ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
4. CHEF TIPS:
5. Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.

spanish onion, fresh carrot, fresh celery, sweet butter, pancetta, beef tenderloin, garlic, mushroom, shiitake mushroom, portabella mushroom, salt, fresh cracked pepper, white wine, chicken broth, tomatoes, sweet butter, square cheese, parmesan cheese, parsley

Taken from www.food.com/recipe/cheese-ravioli-with-mushroom-ragu-olive-garden-copycat-495830 (may not work)