Pancetta and Prosciutto Ragú

Ingredients:

1 ounce dried porcini mushrooms

1 Tbsp olive oil

1 large onions, diced

1 carrot, diced

2 garlic cloves, peeled

4 ounces chopped pancetta

3 ounces chopped prosciutto

1 generous tablespoon tomato paste

1 cup beef broth

4 cups marinara sauce (about 1.5 jars)

2 cups fresh spinach leaves

Salt and pepper

Directions:

• In a small bowl, pour just enough hot water over the porcini mushrooms to cover. Let soften while beginning the sauce.

• In a large, pot heat the olive oil over medium heat. Add the onion, carrot, and garlic and cook until softened. Add the pancetta, prosciutto, and tomato paste and stir until the tomato paste is incorporated.

• Remove mushrooms from steeping water being careful not to agitate the bottom of the bowl. Grit tends to settle at the bottom. Roughly chop the mushrooms.

• Add the mushrooms and their steeping water, beef broth, and marinara sauce.

• Once the mixture has come to a simmer add spinach, a pinch of salt and 1/4 tsp pepper. Let simmer for 15 minutes.

I used this sauce for a chicken parmigiana. Grilled some chicken. Tossed it in the ragú and melted some fresh mozzarella on topped. Also, served with spaghetti and freshly grated parm.

The leftover sauce freezes well!! Enjoy!