Wild Mushroom and Beef Ragu
Ingredients
- 4 dry-packed sun-dried tomato halves
- 1 lb. fresh wild mushrooms, such as shiitake, Crimini,
oyster porcini, morel, or Portobello, in any combination
- 1 lb. ground beef
- 1 1/2 teaspoons olive oil
- 2 medium onion, chopped
- 5 garlic cloves, minced
- 1/2 cup dry red wine
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme
- 1 #10 can 74-40 tomato Italian peeled tomatoes, with
their juices
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
Wipe the fresh mushrooms clean with
a damp paper towel. Trim off the tough stems and discard. Cut large mushrooms
into 1/4-inch-thick slices through the stem; leave smaller ones (under 1 inch)
whole. Cut the dried tomato into slices
In a medium saucepan, combine the
olive oil, onions, and garlic, cover, and cook over medium heat until the
onions begin to wilt, about 5 minutes. Uncover and sauté until they are just
beginning to brown, about 2 minutes. Add ground beef, cook until brown, drain
fat.
Add the red wine and thyme and boil
for 1 minute. Add the fresh mushrooms and cook, stirring, for 1 minute. Stir in
the canned tomatoes, dried tomatoes and their juices, the chopped dried
mushrooms, the sugar, and salt. Partially cover and simmer, stirring
occasionally, until the mushrooms are tender and the ragù is thick, about 15
minutes. Pepper generously.
