Preparation info

  • Difficulty


  • Serves


    (enough for 400 g 14 oz dried pasta)

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About


  • 25 g/1 oz dried porcini mushrooms (optional)
  • 90 ml/6 tbsp olive oil or vegetable oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 1 garlic clove, finely chopped
  • 50 g/2 oz fat prosciutto crudo or streaky/fatty bacon, finely diced
  • 450 g/1 lb/2 cups lean minced/ground beef
  • 200 ml/7 fl oz/scant 1 cup red wine
  • 15 ml/1 tsp tomato paste diluted with 90 ml/6 tbsp water
  • 400 g/14 oz passata/bottled strained tomatoes
  • sea salt and ground black pepper


  1. If using the porcini, soak them in warm water to cover for 15 minutes, then drain. Discard the stems and slice the caps.
  2. Heat the oil in a pan and fry the onion, celery, carrot and garlic for 10 minutes until the onion is soft and translucent. Add the prosciutto or bacon, stir and cook over low heat for 4 minutes.
  3. Add the prepared porcini (if using) and the beef. Brown the beef over a medium heat, without letting it go crisp, then pour in the wine and raise the heat to the maximum.
  4. Pour in the diluted tomato paste and the passata. Stir, season to taste, lower the heat and cover. Simmer very slowly for about 2 hours, stirring frequently and adding water if necessary.