Meat sauce (Sugo di Carne)

• 1 ounce dried mushrooms, preferably Italian (funghi secchi or porcini)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 teaspoon finely minced garlic
• 13 cup finely chopped carrot
• 1/4 pound ground lean pork
• 1/2 pound ground veal
• 2 cups dry red wine
• 2 cups imported canned tomatoes
• 3 tablespoons tomato paste
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 cup beef broth or consomme (see recipe)

1. Put mushrooms in bowl and add slightly hot water to cover.
2. Let stand 30 minutes.
3. Heat oil and butter in skillet.
4. Add onion, celery, garlic and carrot.
5. Cook, stirring, until wilted.
6. Add pork and veal.
7. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, until meats lose raw look.
8. Drain mushrooms and chop coarsely.
9. Add mushrooms to meat mixture.
10. Add wine, tomatoes, tomato paste, salt and pepper.
11. Bring to boil and cook uncovered 1 hour.
12. Pour sauce into saucepan.
13. Bring to boil and skim fat from surface.
14. Add broth and continue cooking 1 hour.

mushrooms, olive oil, butter, onion, celery, garlic, carrot, ground lean pork, ground veal, red wine, tomatoes, tomato paste, salt, freshly ground pepper, beef broth

Taken from cooking.nytimes.com/recipes/6753 (may not work)