Ragu Recipe | Bertolli Olive Oil

Ingredients

• 40g dried porcini (or other full-flavoured mushroom)
• 3 tbsp Bertolli Extra Virgin Olive Oil Originale, plus extra to drizzle
• 1 small red onion, finely chopped
• 1 large carrot, finely diced
• 2 stalks celery, finely diced
• 8 cloves garlic, crushed
• 500g veal (or beef) mince
• 500g pork mince
• 1kg Italian sausages, filling squeezed from the skins and roughly broken up
• 250ml red wine
• 80g tomato paste
• 4 x 400g tins crushed tomatoes
• 2 tsp chilli flakes
• 8 stalks rosemary, cut 10cm long and tied in a bunch
• Sea salt and freshly cracked black pepper
• Pappardelle, parmesan and basil leaves, to serve