Categories: Pasta, Sauces, Party, Italian, Main dish 
      Yield: 6 servings 
  
    1/4 c  Extra-virgin olive oil 
           Small carrot;* 
           Small onion;* 
           Small celery stk;* 
           Large garlic clove* 
      1 lb Italian sausage 
    1/3 lb Ground beef 
  6 1/2 oz Pancetta; diced 
    1/2 ts Salt 
    1/2 ts Freshly ground pepper 
    1/4 ts Freshly grated nutmeg 
    1/2 c  Dry red wine 
    1/2 c  Tomato paste 
      1 c  Italian tomatoes; chopped 
      2 tb Parsely * 
  
  1/2,1   oz dried porcini mushrooms * Finely chopped This is the other 
  recipe I described.  According to the author, this ragu from Emilia 
  Romagna is served by many Italians with the traditional pasta course 
  at Christmas. It is really good.  Enjoy- 1. Soak the porcini in warm 
  water for at least 1/2 hour. Remove from the water, squeeze dry and 
  chop. 2. Meanwhile, in a large saucepan or flameproof casserole, heat 
  the olive oil over moderate heat. Add the carrot, onion and celery 
  and saute until the onion is golden, about 4 minutes.  Add the garlic 
  and cook until fragrant, about 1 minute. 3.  Add the sausage, ground 
  beef and pancetta to the pan. Cook over moderate heat, stirring to 
  break up the meat, until the beef and sausage are no longer pink. 
   Drain off any fat. Season with the salt, pepper and nutmeg. 4. Pour 
  in the red wine and cook, stirring occasionally, until it evaporates, 
  about 5 minutes. 
   Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water. 
  Simmer for 30 minutes.  If the sauce gets too thick, add a little 
  more water. (The recipe 
   
  can be made to this point up to 2 days ahead.  Cover and refrigerate; 
  reheat before serving.)  Add the parsley just before serving. FROM: 
  SUSAN BURGESS 
    (PDFX51B)