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Ingredients

• 1 oz dried porcini mushrooms
• 1 1/2 cups boiling water
• 3 tbs olive oil, divided
• 8 oz sliced crimini (baby bella) mushrooms
• 2 garlic cloves, minced
• Coarse kosher salt
• 2 1/2 cups dry white wine, divided
• 1 pound boneless country style pork ribs, cut into 1/2-inch cubes
• 2 ounces 1/4-inch thick slices coppa or prosciutto, chopped
• 6 oz fresh mild Italian sausage, casings removed (about 2 links)
• 1 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 2 cups crushed tomatoes or crush tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
• 1 cup (or more) low salt chicken broth
• 2 bay leaves
• 1 tbs chopped fresh basil
• 1 cup grated parmesan cheese
• POTATO GNOCCHI:
• 1 1/2 pounds russet potatoes, scrubbed
• 1 cup (or more) all-purpose flour
• 1 large egg yolk, beaten to blend
• 1 tsp coarse kosher salt
• Large pinch of freshly grated nutmeg
• 1 tbs olive oil

Description

Bon Appetit Magazine. February 2010 Issue.

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