Behind the Pass

Courtesy of Anthony De Palma of Evviva Cucina in Westford, MA.

Ingredients

• 1 lb ground beef
• 1/2 lb sausage meat, loose
• 1 onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1 tbls garlic, minced
• 2 tbls salt
• 1 tbls parsley, chopped
• 1/2 cup red wine
• 1/2 cup porcini, thawed pieces
• 1/2 cup heavy cream
• 1/4 oz dried porcini in 1/2 cup hot water
• 96 oz crushed San Marzano tomatoes
• Shaved parmigiano
• Pasta choices of either pappardelle, rigatoni or orrechiette

Preparation

1. Using hot water, soak dried porcini for 10 minutes
2. Heat a large, heavy bottomed, sauce pot over high heat and saute onion, celery and carrot for 6-8 minutes
3. Add beef and sausage. Cook until browned very well. Using a spatula, break apart meat so that it is in small crumbles.
4. Add porcini, garlic and salt.
5. Add red wine and cook 4 minutes then add tomatoes and soaked mushrooms
6. Stir in heavy cream and simmer for 1 hour over medium low heat.
7. Boil your favorite shaped pasta till al dente and toss with Bolognese sauce
8. Top with some fresh shaved Parmigiano and yell “EVVIVA”

Evviva Cucina is located at 7 Cornerstone Square, Westford MA.