Stracotto Meat Sauce

Adapted from Nika Hazelton’s Pasta Cookbook, a favorite cookbook of the Makanda clan

Ingredients:

• 2 oz dried porcini mushrooms
• 1 lb thin round steak
• 1/2 c butter
• 1 med. onion, minced
• 1 med. carrot, minced
• 1/2 celery rib, minced
• 1/2 c minced parsley
• 1 c dry Marsala
• 1 c beef bullion
• Salt
• Fresh ground pepper
• 1/3 c cream or half and half
• 1/2 tsp grated lemon peel
• pasta

Instructions:

1. Crumble the porcinis into a bowl and soak in lukewarm water for about 20 minutes.
2. Cut meat into smallest possible dice; do NOT grind it because this would alter both the flavor and texture of the sauce.
3. Melt the butter in a Dutch oven.  Add onion, carrot, celery and parsley and cook over medium heat, stirring constantly, for 3 to 5 minutes. Add meat and cook, stirring, until lightly browned. Add mushrooms and their strained liquid, along with the Marsala and bouillon. Season with salt and pepper.
4. Cover tightly and simmer over lowest possible heat for about 3 hours or until the meat has almost dissolved; stir occasionally. If the sauce is still too liquid, remove cover and simmer for another 20 to 25 minutes until reduced further. 
5. Stir in the 2 tablespoons butter or cream. Cook for 5 more minutes, and then remove from heat. 
6. Stir in lemon peel
7. Serve over freshly cooked pasta or freeze.