MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ragu Sauce A La Bruno
Categories: Sauces, Vegetables, Herbs, Chilies, Pork
Yield: 6 Servings

1/2 c Carrots; chopped fine
1/2 c Celery; chopped fine
1 md Onion; chopped fine
1 pk Dried porcini mushrooms
4 cl Garlic; minced
1 ts Salt; as needed
1 ts Mild chilli spice mix; to
- taste
1/4 c Olive oil
1/4 lb Pancetta or smoked ham; in
- small pieces
6 oz Can tomato paste
4 lb Pureed fresh tomatoes
+=OR=+
15 oz Can tomato sauce

NOTE: Here is one of my favorite pasta sauces. The
recipe was from an Italian I worked with in Pakistan.
Bruno showed me how to make his grandmother's special
ragu. This sauce recipe calls a little chilli spice-it
is not very spicy, just right. But leave it out if you
want the sauce to be very mild. The secret of this sauce
is to get imported dried porcini mushrooms and the trick
of pouring the soaking water into the sauce.

Place the dried porcini mushrooms in a shallow soup bowl
and add about 1/2 cup boiling water. Stir for a few
minutes and cover. Let stand for 30 minutes.

In a large pot, add the oil and cook the pancetta until
light brown. Add the carrots, celery, onions and garlic.
Saute over low heat for 30 minutes while the mushrooms
soak. Do not allow vegetables to brown as this will
change the taste of the sauce.

Peel the tomatoes and rough chop them. Place them into a
blender and puree until smooth.

Remove the mushrooms from the bowl and add them to the
pot. Now carefully pour off the dark water the mushroom
soaked in into the pot. Do not add it all as there may
be some sand or soil at the bottom. Discard the last of
the soaking water.

Add the tomato sauce and tomato paste and chili powder.
Cover the ragu and let it simmer for at least 4 hours.

RECIPE FROM: https://www.cdkitchen.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bruno's Hangover Soup
Categories: Pork, Vegetables, Dairy, Herbs, Soups
Yield: 8 Servings

4 sl Bacon; chopped
1 c Fine chopped pork loin
1 sm Onion; fine chopped
1 1/2 c Crushed tomatoes
1/2 c Fine chopped mushrooms
2 tb Shredded celery root
4 Ribs celery; chopped
2 md Carrots; peeled, chopped
Salt & black pepper
3 c Cubed potatoes
1/2 c Chopped Polish sausage
2 tb Fine chopped leek
1 ts Allspice
1 ts Bay leaves
1 ts Hungarian paprika
1 c Diced pickles
3 Cloves garlic; fine chopped
1 tb Eastern European seasoning
- such as Vegeta; optional
3 tb Chopped fresh dill
1 c Heavy cream

Recipe courtesy of Guy Fieri

Fill a soup pot with 8 cups water and set on medium-high
heat.

In a pan, fry the chopped bacon. When it is done, take
out and put into the water in the soup pot.

In the drippings of the bacon, fry the pork loin and
then the onions. When brown, put them into the soup pot
and bring to a boil. Add the crushed tomatoes,
mushrooms, celery root, celery, carrots and some salt
and cook for 15 minutes.

Next, add the potatoes, sausage, leeks, allspice, bay
leaves and Hungarian paprika and cook for another 15
minutes.

Add the pickles, garlic and seasoning if using, and let
boil for 10 minutes. Add the dill and heavy cream and
season with salt and pepper. Guten Appetit!

Bruno's European Restaurant, Lakewood, Washington

RECIPE FROM: https://www.foodnetwork.com

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