Laura’S Ragù

• 1 onion
• 1 celery stalk
• 1 carrot
• 500 grams ground meat mixed beef, veal, pork
• 2 sausages crumbled
• 400 grams tomato puree
• 1 cup warm water
• 3 slices dried porcini mushrooms soaked in warm water
• 1 cup vin santo may substitute a sweet dessert wine
• 3 tablespoons extra-virgin olive oil
• basil
• salt as needed

1. Prepare the onion, carrot, and celery and chop them finely.
2. Place the oil in a terracotta saucepan and add the chopped vegetables.
3. Cook for a few minutes on medium heat. The vegetables must not brown.
4. Add the ground meat, the crumbled sausage, and the mushrooms, chopped finely.
5. Saute on medium heat, stirring with a wooden spoon.
6. As soon as the liquid from the meat has been absorbed, add the Vin Santo and allow it to evaporate completely on medium/high heat, while stirring continuously.
7. Add the tomato puree and the water, season with salt, and stir well.
8. Place the saucepan on the small burner with the heat diffuser.
9. Cover with a lid leaving it slightly ajar and simmer for approximately 2-2 1/2 hours, stirring occasionally.
10. When the ragu is thick, turn off the heat and add a few basil leaves.

onion, celery, carrot, tomato puree, water, porcini mushrooms, dessert wine, extravirgin olive oil, basil, salt

Taken from www.yummly.com/recipe/Lauras-Ragu-531591 (may not work)