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    Deal GURU
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    Piggy Ragu with Mushrooms and Pine Nuts

    Ragu with Mushrooms and Pine Nuts
    1/2 cup dried mushrooms (kind isn't important) or 1/4 lb fresh
    4 tbs extra-virgin olive oil
    1 small onion, very finely chopped
    2 large garlic cloves, very finely chopped
    1/2 lb ground beef (lean if possible)
    1/2 tsp salt
    1/4 cup dry red wine
    1/4 cup pine nuts
    1/2 tsp rosemary
    1 bay leaf

    4 tbs tomato paste
    1 1/4 lb fresh or canned plum tomatoes, chopped
    pepper to taste
    Soak the mushrooms in 3/4 cup of warm water for 30 minutes. Drain, reserving the soaking liquid. Squeeze out the excess water and then chop. Strain the liquid through paper towels and reserve. Warm the oil in a wide pan over medium-low heat. Add the onion and garlic and saute until soft, 3-4 minutes. Add the ground beef and salt, using a wooden spoon to break up the meat and turn it so that it browns evenly. Saute until light brown on the surface but still pinkish insede, about 5 minutes. Pour in the wine and allow it to evaporate, about 2 minutes. Add the mushrooms, pine nutes, rosemary, bay leaf, and tomato paste. Stir then add the reserved mushroom liquid. Simmer until most of the liquid has evaporated, 5 minutes. Stir in the tomatoes and simmer, partially covered, stirring frequently, until the sauce is thick and aromatic, about 45 minutes. Remove the pan from the heat. Check for salt and add pepper. Makes a little over 3 cups = about 340 calories.
    serve over your favorite pasta, add a salad, crusty bread to sop up the sauce, loosen belt, and enjoy!

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