Veal and pancetta ragu with rigatoni | Gourmet Traveller

Ingredients

• 30 gm dried porcini mushrooms, soaked in ¼ cup warm water for 30 minutes
• 1 onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 carrot, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 60 ml olive oil (¼ cup)
• 30 gm butter
• 3 sprigs thyme
• 1 fresh bay leaf
• 100 gm pancetta, finely chopped
• 1 kg minced veal
• 2 tsp plain flour
• 2 tbsp tomato paste
• ¼ tsp freshly, finely grated nutmeg
• 125 ml dry red wine (½ cup)
• 250 ml beef stock (1 cup)
• 125 ml milk (½ cup)
• ¼ cup oregano leaves (loosely packed)
• 2 chicken livers, minced
• 60 ml pouring cream (¼ cup)
• 400 gm dried rigatoni
• To serve: finely grated parmesan