Name: Ragu Sauce a la Bruno
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 lb Pureed fresh tomatoes; or; 4 Garlic minced; 1 ts Mild chili powder; to taste; 1/2 c Celery; chopped fine; ; piece; 1/4 c Olive oil; not extra virgin; 1 pk Dried porcini mushrooms; 1/4 lb Panchetta or smoked ham; cut; 1/2 c Carrots; chopped fine; 1 ts Salt* add as needed to taste; 1 sm Can tomato paste; 15 oz Tomato sauce; canned; 1 md Onion; chopped fine

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INGREDIENTS

4 lb Pureed fresh tomatoes; or
4 Garlic ; minced
1 ts Mild chili powder; to taste
1/2 c Celery; chopped fine
; piece
1/4 c Olive oil; not extra virgin
1 pk Dried porcini mushrooms
1/4 lb Panchetta or smoked ham; cut
1/2 c Carrots; chopped fine
1 ts Salt* add as needed to taste
1 sm Can tomato paste
15 oz Tomato sauce; canned
1 md Onion; chopped fine

Servings

INSTRUCTIONS

Place the dried Porcini mushrooms in a shallow soup bowl and add boiling water. Stir for a few minutes and cover. Let stand for 30 minutes. In a large pot, add the oil and cook the panchetta 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. This is Brunos Grandmothers ragu recipe. Per serving: 820 Calories (kcal); 56g Total Fat; (57% calories from fat); 14g Protein; 81g Carbohydrate; 0mg Cholesterol; 3688mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: Bruno Juvia, Roma, Italia Converted by MM_Buster v2.0n.

NOTES

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Ragu Sauce a la Bruno

4 lb Pureed fresh tomatoes; or 
4  Garlic minced
1 ts Mild chili powder; to taste 
1/2 c Celery; chopped fine 
  ; piece 
1/4 c Olive oil; not extra virgin 
1 pk Dried porcini mushrooms 
1/4 lb Panchetta or smoked ham; cut 
1/2 c Carrots; chopped fine 
1 ts Salt* add as needed to taste 
1 sm Can tomato paste 
15 oz Tomato sauce; canned 
1 md Onion; chopped fine

Place the dried Porcini mushrooms in a shallow soup bowl and add boiling  water. Stir for a few minutes and cover. Let stand for 30 minutes.    In a large pot, add the oil and cook the panchetta 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.    This is Brunos Grandmothers ragu recipe.    Per serving: 820 Calories (kcal); 56g Total Fat; (57% calories from fat);  14g Protein; 81g Carbohydrate; 0mg Cholesterol; 3688mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0 Fruit;       11    Fat; 0 Other Carbohydrates    Recipe by: Bruno Juvia, Roma, Italia      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2365g)
Recipe Makes: 1 servings

Calories: 18
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 48.1mg		1 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.7g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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