1. Heat oil in a large heavy pot over medium heat. 2. Add in onions, carrots, celery and dried chili flakes; sauté for about 8 minutes adding in the garlic the last 2 minutes. 3. Add in the tomato paste and stir for 1 minute. 4. Drain the porcini mushrooms (RESERVING the liquid). 5. Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat. 6. Add in cream; cook for about 5 minutes. 7. Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally. 8. Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce). 9. Season with salt and pepper to taste and add in a couple teaspoons sugar if needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
