Salsa Intravaia (A meat and wild mushroom sauce)

• 1 1/2 cups dried Italian mushrooms, preferably porcini
• 6 tablespoons butter
• 5 tablespoons olive oil
• 1/4 cup finely chopped onion
• 2 teaspoons finely minced garlic
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped carrot
• 3 tablespoons ground beef
• 1/4 cup ground lean pork
• 3 tablespoons ground prosciutto
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 bay leaf
• 1/4 cup dry red wine
• 1/2 cup peeled, seeded, finely chopped ripe tomatoes
• 1/4 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons finely chopped parsley
• 1/4 cup freshly grated Parmesan cheese

1. Place the mushrooms in a mixing bowl, and add warm water to cover.
2. Let stand 30 minutes.
3. Heat half of the butter and the oil in a skillet, and add the onion, garlic, celery and carrot.
4. Cook, stirring, about 3 minutes.
5. Add the ground meats and cook, stirring and chopping with the side of a kitchen spoon to break up any lumps.
6. Sprinkle with salt and pepper, and cook 3 minutes.
7. Add the bay leaf and red wine.
8. Cook over moderately high heat, stirring, for 3 minutes.
9. Add tomatoes and cook 3 minutes more.
10. Drain the mushrooms.
11. Squeeze and chop them.
12. There should be about 1/2 cup.
13. Add them to the meat mixture.
14. Stir.
15. Add the white wine, and continue cooking 10 minutes.
16. When ready to serve, heat the remaining 3 tablespoons of butter in a large, heavy skillet, and when it starts to brown, add the meat mixture.
17. Add the cream and parsley and blend.
18. Add the pasta, toss, and sprinkle with cheese.
19. Serve with more cheese on the side.

italian mushrooms, butter, olive oil, onion, garlic, celery, carrot, ground beef, ground lean pork, ground prosciutto, salt, freshly ground pepper, bay leaf, red wine, tomatoes, white wine, heavy cream, parsley, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/3502 (may not work)