Ragu di Carne (Meat Sauce) for Tagliatelle

1 carrot – cut in large dice
1 onion – quartered
1 celery stalk – cut in large dice
2 cloves of garlic – peeled and crushed
1 bay leaf
Extra Virgin Olive Oil
10.5 ounces of ground meat 
3 cups red wine
1 ounce dried mushrooms
10-12 cups of tomato sauce
Salt and pepper

Combine the carrot, onion, celery, garlic and bay leaf and cook about 10 minutes in a little oil. (This is called “un battuto,” a classic seasoning for meat, soup, and sauce.) Add the meat and brown, about 15 minutes. Add the red wine and cook until the wine is completely evaporated. 

Meanwhile, reconstitute the dried mushrooms in hot water to cover for about 10 minutes. Drain the mushrooms and reserve the liquid. Add the mushrooms and the liquid to the tomato sauce and meat. Season with salt and pepper, cover, and cook for one hour or longer, stirring occasionally. 

Serve over homemade Tagliatelle. Place the cooked pasta into a large serving dish with the ragu on top. Toss at the table and sprinkle with grated cheese.

On Chef Luisa’s well deserved day off, we were instructed by Chef Domenica Rondinella, originally from Sicily, but presently working in Siena. His menu was authentically Sicilian using native fish and seafood. 

Chef Domenico’s Sicilian Menu:

Insalata di Polpo al Melone (Salad of Octopus and Cantaloupe)
Spaghetti Mattanza (Spaghetti with Tuna, Clams & Shrimp) (Mattanza is killing field. This is a big event in Sicily where the tuna is harvested once a year.)
Involtini Pesce Spada (Stuffed Swordfish)
Zucchine in Agrodolce (Zucchini with Raisins & Pine Nuts)
Budino al Limone – recipe follows: