Ragu Di Carne

A hearty sauce like this beef ragù with porcino mushrooms served at Fuori Porta, a wine bar whose name (literally, "outside the door") refers to its location just outside the San Niccolò door into the old center of the city.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and sauté until softened, about 15 minutes.

Step 2

Add the sage leaves and beef, using a spoon to break up the beef. Distribute the meat evenly in the pan. Season with pepper, then raise the heat to high and stir well.

Step 3

When the meat is evenly browned, add the wine and cook until the alcohol has evaporated, about 3 minutes. Stir in 1.5 cups cold water and the bay leaf. Bring to a boil, scraping the sides of the pan occasionally. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the meat has released all its juices, about 45 minutes.

Step 4

Season with salt and pepper. Stir in the tomatoes and mushrooms, return to a simmer, and cook over low heat until the sauce is a medium consistency, about 45 minutes.

Step 5

Adjust the seasoning, set aside, and keep warm.