Grandma's Bolognese

marthastewart.com

Judy's good eats!

½ ounce dried porcini mushrooms

¾ cup warm water

2 tablespoons unsalted butter

1 ounce pancetta or prosciutto, cut into ¼-inch pieces (¼ cup)

1 small onion, minced (1 cup)

1 small carrot, finely chopped

1 celery stalk, finely chopped

2 large cloves garlic, minced (4 teaspoons)

Kosher salt and freshly ground pepper

6 tablespoons extra-virgin olive oil, plus more for serving

¾ pound coarsely ground beef, preferably 85 percent lean

¼ pound coarsely ground pork

½ teaspoon dried marjoram or oregano

Pinch of ground nutmeg

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon finely chopped fresh basil, plus small leaves for serving (optional)

½ cup dry Marsala or red wine, such as Chianti

1 cup low-sodium chicken broth

1 can (28 ounces) whole peeled tomatoes, drained and chopped (2 cups)

¼ cup heavy cream

Fresh Pappardelle

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Directions at marthastewart.com

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