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Double-Meat White Ragu

kept bymondobff
recipe byrachaelraymag.com
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Ingredients: 

1 handful dried porchini mushrooms
1 1/4- 2 cups vegetable stock or water
Salt and pepper
1 pound bucatini (hollow spaghetti) or pici (fat spaghetti, not hollow)
2 tablespoons EVOO
1 pound ground veal, patted dry
1/3 pound bulk sweet italian pork sausage
1 small carrot, finely chopped or grated
1 small rib celery with leafy top, finely chopped
1 small onion, finely chopped
3 - 4 cloves garlic, finely chopped
10 - 12 small sage leaves, thinly sliced
3 tablespoons tomato paste
1 cup dry white wine
3/4 cup milk
Grated pecorino-romano, for serving


 

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