1/2 oz Dried porcini mushrooms
1/2 lb Lean veal shoulder
1/2 lb Lean beef round or shin
2 1/2 oz Pancetta or blanched bacon
4 oz Large yellow onion
1 lg Carrot
1 lg Celery stalk
5 tb Butter
3 tb Olive oil
1 tb Salt
1/4 ts Freshly ground black pepper
1/2 c  Dry red wine
2 1/2 c  Drained canned plum tomatoes
1/2 c  Heavy cream
Freshly grated parmigiano
Freshly ground pepper

This takes a fair amount of time to make, but it freezes very well, so make
a large batch. This is enough for 2 1/2-to-3 pounds of pasta. PUT THE
PORCINI in a small bowl. Pour boiling water over them and let them sit for
30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully
again. With a food processor or meat grinder, finely chop first the veal
and beef, then the pancetta, onion, carrot and celery. Saute the pancetta
and minced vegetables in the butter and oil in a heavy-bottomed casserole
for 2 minutes over medium heat. Turn heat to very low, cover and continue
cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat
to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook,
stirring constantly, until the meats just begin to lose their raw red
color. Then pour on the wine and cook until it is entirely evaporated. Set
a food mill with the medium blade over the pot and mill in the tomatoes.
Stir everything together and simmer, covered for 40 minutes. If possible,
complete preparation to this point several hours in advance, or even the
night before you plan to use the sauce. Take it off the stove and let it
cool if not serving immediately. Transfer to container. Cover and
refrigerate. The sauce may also be made to this point and frozen. Shortly
before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes.
Stir in the heavy cream and serve immediately over freshly cooked pasta,
passing parmigiano and a pepper mill. To serve ragu in smaller quantities,
heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons
cream per serving.