Little Willow Farm: Nanny Liza's Porcini & Beef Sugo (Sauce)

This recipe was taught to me by my mother in law and i have stuck to
her recipe for the last 14 years and its never failed me!

The basic recipe is a Neopolitan sauce. You may wsh to add minced beef, or bacon,
or vegetables, or anythng of your choice but the basic Neoploitan sauce
is always the base to them all.

I'm adding Porcini mushrooms to this dish, but if you don't have those,
any mushrooms will do.

The Porcini mushroom has an amazing rich beefy flavour, and only a
handful of dried Porcini is needed to flavour the sauce.

Ingredients:

Minced Beef
Onions
Garlic
Handful of dried Porcini mushrooms
Two tins of chopped or plum tomatoes
Tomato puree
Italian mixed herbs
Salt and Pepper
Sugar
Pasta

Method:

1) Firstly, chop a couple of small onions and 4 cloves of garlic, and
place in a pot with a little olive oil. Fry them off gently, making
sure not to brown them too much. If you are using fresh mushrooms, you
should add them now, so they get a chance to loose some of the water
they retain.

2) Add your mince beef and cook until brown.

3) Add a tablespoon of tomato puree and stir in, then add your tins of
chopped or plum tomatoes.

4) Place your dried Porcini in a bowl and add enough boling water to
cover them. After a few minutes, the water will turn brown and that is
the most fabulous Porcini liqour. Add both liquor and Porcini to your
sauce and stir in.

5) Add a good dash of salt and pepper to taste and also add your herbs
and a teaspoon of sugar. Bring to the boil and then simmer for a good
45 mins to an hour.

6) Bring a pot of water to the boil and add a pinch of salt and then
add your pasta, once cooked, drain and mix well with your Porcini &
Beef sugo and serve immediately.

Add grated parmesan or cheddar and most importantly... Enjoy! :)

Oh before I pop off, just look at these Porcini mushrooms from our latest day out picking. Such a fab day and these ones were just huuuuuuuuge!!