serves 4
ingredients
15g/1⁄2oz dried porcini mushrooms
225g/8oz boneless beef chuck,
trimmed of all fat
225g/8oz lean boneless pork,
trimmed of all fat
50g/2oz butter
3 shallots, chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon flour
175ml/6fl oz beef stock
150ml/5fl oz dry white wine
salt and freshly ground black pepper
• Soak the porcini mushrooms in 250ml/9fl oz warm water for
30 minutes. Drain the porcini, reserving the liquid and squeezing excess
water out of the porcini and into the bowl. Chop the porcini. Strain the
soaking liquid and reserve.
• Cut the beef and pork into 1cm/1⁄2in dice.
• Melt the butter in a large pan over a medium-low heat. Add the shallots,
celery, carrot and porcini mushrooms. Increase the heat to medium and
sauté for about 5 minutes until lightly coloured. Stir in the parsley.
• Reduce the heat and add the meat. Brown lightly on all sides. Stir in the
flour, pour in the reserved porcini liquid, beef stock and wine, and
season with salt and pepper.
• Stir, cover and simmer very gently for 21⁄2–3 hours, stirring occasionally,
until the meat begins to disintegrate and the sauce thickens. Serve hot
with freshly cooked pasta.
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