Hearty Beef And Porcini Mushroom Tomato Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 large onions, chopped
2 tablespoons fresh minced garlic
1 large carrot, peeled and finely chopped
1 stalk celery, chopped finely
2 -4 teaspoons dryed chili flakes (or to taste)
2 tablespoons tomato paste
1 cup dried porcini mushrooms (rinsed and soaked in hot water)
3/4 lb lean ground beef
3/4 lb ground pork
2/3 cup 18% table cream (or use half and half cream)
3/4 cup red wine
1/2 teaspoon allspice (can use more to taste)
3 (15 ounce) cans tomato sauce
1 (14 1/2 ounce) can stewed tomatoes, chopped (undrained)
salt and black pepper

Preparation

Heat oil in a large heavy pot over medium heat.
Add in onions, carrots, celery and dried chili flakes; saute for about 8 minutes adding in the garlic the last 2 minutes.
Add in the tomato paste and stir for 1 minute.
Drain the porcini mushrooms (RESERVING the liquid).
Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat.
Add in cream; cook for about 5 minutes.
Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce).
Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.