Hearty Beef And Porcini Mushroom Tomato Sauce

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large onions, chopped
• 2 tablespoons fresh minced garlic
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, chopped finely
• 2 -4 teaspoons dryed chili flakes (or to taste)
• 2 tablespoons tomato paste
• 1 cup dried porcini mushrooms (rinsed and soaked in hot water)
• 3/4 lb lean ground beef
• 3/4 lb ground pork
• 2/3 cup 18% table cream (or use half and half cream)
• 3/4 cup red wine
• 1/2 teaspoon allspice (can use more to taste)
• 3 (15 ounce) cans tomato sauce
• 1 (14 1/2 ounce) can stewed tomatoes, chopped (undrained)
• salt and black pepper

1. Heat oil in a large heavy pot over medium heat.
2. Add in onions, carrots, celery and dried chili flakes; saute for about 8 minutes adding in the garlic the last 2 minutes.
3. Add in the tomato paste and stir for 1 minute.
4. Drain the porcini mushrooms (RESERVING the liquid).
5. Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat.
6. Add in cream; cook for about 5 minutes.
7. Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
8. Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce).
9. Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.

olive oil, butter, onions, garlic, carrot, celery, tomato paste, porcini mushrooms, lean ground beef, ground pork, cream, red wine, allspice, tomato sauce, tomatoes, salt

Taken from www.food.com/recipe/hearty-beef-and-porcini-mushroom-tomato-sauce-177970 (may not work)