Porcini Beef Ragu

Instructions

In a mini food processor, blitz the porcini mushrooms until finely ground. Transfer the porcini powder to a small bowl and wipe the food processor clean. Place the onion into the food processor and blitz until pureed.

In a large flat-bottomed skillet over medium-high heat, warm the oil. Add the pureed onion and 1/2 teaspoon of the salt. Cook until browned, stirring occasionally, 8 to 12 minutes.

Stir in the ground beef and the remaining 3/4 teaspoon of the salt. Cook until browned and sticking to the pan, stirring frequently, 9 to 15 minutes. If you are ambitious with the heat (like me) and the bottom of the skillet looks as if it could go from brown to black, add a smidge of water to quickly deglaze.

Add the tomato paste and cook, stirring occasionally to prevent burning, until it darkens, 1 to 2 minutes. Pour in the water and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Stir in the ground porcini powder. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 20 minutes.

Add the Parmesan and stir to combine. If the sauce begins to look too thick, add more water and continue to simmer to the desired consistency.

Serve over pasta or polenta, topped with more freshly grated Parmesan.

Mains