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Short Rib & Porcini Mushroom Ragu

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Short Rib & Porcini Mushroom Ragu

Ingredients

  • 1 oz. dried porcini mushrooms (about 1 cup)
  • 2 28-oz. cans imported italian plum tomatoes, preferably san marzano
  • 1/2 cup extra-virgin olive oil
  • 2 lb. bone-in beef short ribs, trimmed of excess fat
  • 1 lb. boneless beef chuck, trimmed of excess fat
  • kosher salt and freshly ground black pepper
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 1 small carrot, finely chopped (about 1 cup)
  • 1 small celery stalk, finely chopped (about 1/2 cup)
  • 1 medium clove garlic, finely chopped
  • 2 oz. thickly sliced pancetta, finely chopped
  • 1 tbs. chopped fresh flat-leaf parsley
  • 1 cup dry white wine
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