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Rach's slow-simmering ragu of three meats (pork, beef, and veal) will transform any pasta into the perfect bowl of Italian comfort food.
Rach's Tip: Serve this rich Tuscan meat sauce with pici (thick, dense pasta, similar in shape to spaghetti) or pappardelle.
In a small pan, heat broth and dried mushrooms to reconstitute, about 10 minutes at a low boil, gentle bubbling simmer.
To a large Dutch oven over medium-low to medium heat, add the EVOO, 3 turns of the pan, add sofrito: fennel, carrot, celery, shallots or onions and garlic and soften 5 minutes, add the meats and crumble them as they lose their pink color, do not brown. Add the salt, pepper, nutmeg, rosemary and sage, add wine and let it absorb fully.
Remove dried mushrooms and finely chop, add stock and mushrooms and tomatoes to sauce and reduce heat to simmer.
Bring a large pot of water to boil and season with salt. Cook pasta 1 minute less than package directions and reserve ¾ cup salty cooking water. Toss drained pasta with butter, 1 cup cheese, reserved water and half the ragu.
Serve pasta in a large shallow bowl or individual bowls topped with remaining sauce, a little lemon zest and more pecorino cheese.