Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Dried porcini mushrooms Salt freshly ground black
1 tb Sweet butter Pepper to taste
2 tb Extra-virgin olive oil 1 1/2 lb Ripe, fresh tomatoes, finely
2 md Carrots, peeled and finely -chopped, or 1 1/2 lb canned
-chopped -tomatoes, preferably
2 Garlic cloves, peeled and -imported Italian, drained
-finely chopped -and finely chopped
15 Sprigs Italian parsley, 1 c Chicken broth, preferably
-leaves only -homemade, or low-sodium
1 lg Onion, peeled and finely -canned
-chopped Coarse salt
1/2 lb Boneless veal shoulder, 1 lb Medium-sized dried shell
-lean beef, larnb, or game -shaped pasta, farfalle,
-meat, cut into 1/4" cubes -fusilli, or orecchiette
1/2 lb Shiitake mushrooms, cleaned 1/2 c Black Greek olives, pitted
1 c Dry red wine -and sliced

In a small bowl, soak porcini mushrooms in 2 1/2 c lukewarm water for
30 minutes. Remove mushrooms with a slotted spoon and reserve.

In a 2-quart flameproof casserole over medium heat, melt butter and
olive oil. Saute carrots, garlic, parsley, and onion for 10 minutes,
stirring frequently with a wooden spoon. Add veal to the casserole
and cook until meat is browned, about 10 minutes. Add porcini and
shiitake mushrooms, stir, and cook for 10 minutes. Add the red wine,
stir, and continue to cook for 15 minutes. Season sauce with salt and
pepper and stir until well combined.

Reduce the heat to low, add tomatoes to casserole and simmer, stirring
frequently with a wooden spoon, for 30 minutes. Add 1/2 cup of broth
and cook, covered, for 15 minutes.

Add remaining broth and cook, covered, for 15 minutes. Taste and
correct seasonings. Uncover casserole and continue to cook until the
sauce has thickened, about 10 to 15 minutes.

In a large stockpot bring 6 quarts of water to a boil and add coarse
salt to taste. Add pasta and cook until al dente, about 9 to 12
minutes.

While pasta is cooking, add olives to the sauce and cook over medium
heat, uncovered, until sauce is hot, about 5 minutes.

Drain pasta, transfer to a warm bowl, and toss with sauce. Serve
immediately. Serves 4 to 6.

House Beautiful/May/94 Scanned fixed by DP GG

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