Nonna's Gravy from Garré Winery Café

3 tablespoons dried porcini mushrooms

1/2 pound of ground beef

1/2 pound of ground sweet Italian sausage

1 small yellow onion, chopped

1 clove garlic, minced

1 1/2 ounces red wine

2 cups diced tomatoes

16 ounces marinara sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon black pepper

Rehydrate dried porcini mushrooms with 3 ounces water, cover with plastic and steam for 10 minutes, drain and save the water, chop the mushrooms. 

Brown ground beef and Italian sausage in kettle or stock pot, drain off fat.  Sauté onion and garlic until light brown, deglaze with red wine. Combine all of the remaining ingredients including the mushroom water, bring to a boil and simmer for 2 hours. 

In our culture, what we put on our pasta is called gravy, not sauce. This is our Nonna Rosa Garre' pasta gravy recipe translated with measurements, instead of her measurement of a pinch of this, a handful of that, etc. Serve Nonnas Gravy over your favorite pasta and enjoy!