One of the most surprising things about this hearty meat ragù is its depth of flavor. Here, red onion, rather than yellow or white, is included in the “soffritto” – the trio of aromatics that creates the flavor-packed foundation for this dish. Although this may seem like a subtle distinction, it is one worth noting.
Caramelizing this “Holy Trinity” of red onions, carrots, and celery adds a rich, sweet note to the hint of heat from the spicy sausage and the earthy goodness of the porcini mushrooms. The end result is a well-balanced symphony of flavors that does not rely on additional herbs and spices.
Tip: For even more flavor, reconstitute the dried porcini mushrooms in beef broth. Be sure to strain the liquid with a coffee filter or cheesecloth to remove any sediment before adding to the sauce.
