The question today being Pasta Fagioli or Risotto ai Fungi.
Since I'll be going out before some of the household are home, perhaps the pasta would be better, reheated when they get in. But the porcini, picked and dried up on the mountain, are so good....
Okay, I was in a hurry, so:
Ragu alla casalinga in fretta
750 ground meat
3 cloves garlic
3 bay leaves
tomato passata (750 ml)
extra virgin olive oil
Put the ground meat in a medium sized pot with 300 ml red wine and let it simmer together with the bay leaves and the crushed garlic. Add a good tablespoon of olive oil. When it has simmered for about 30 minutes, add the tomato passata and leave the lid off, on medium heat, until the sauce starts bubbling enough to make a mess of the stove.
At this point, turn the heat down, cover and let simmer until dinner is served (30 minutes to 2 hours).
I served this with Penne Rigate, and steamed broccoli on the side.
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