• 2 ounces dried porcini mushrooms
• 1 ½ cups hot water
• 2 T. unsalted butter
• 2 T. olive oil
• 1 ½ cups finely chopped yellow or red onion
• 2/3 cup peeled and finely chopped carrot
• ½ cup finely chopped celery
• 1 pound ground beef (or half beef, half pork)
• 1 cup white wine       
• 3 T. tomato paste
• 1 t. salt
• 1 t. ground pepper
• ½ t. ground nutmeg
• 4 cups beef broth heated
• 1-2 cups heavy cream
• 1 pound fresh pappardelle
• 4 T. unsalted butter
• ¼ cup grated parmesan (always use parmesan reggiano)

Place dried porcini in a bowl, add hot water to cover and let soak until softened (about an hour).  Remove porcini, squeezing out excess water and chop finely.  Line a small sieve with cheesecloth, place over bowl, and pour soaking liquid through it.  Set the mushrooms and liquid aside.  In a large sauté pan, melt butter with oil.  Add onion, carrot and celery and sauté until lightly colored, about 15 minutes.  Add meat and cook, stirring often until browned – about 10 minutes.  Add wine and cook until evaporated, 8-10 minutes.  Stir in tomato paste, then add salt, pepper, nutmeg, broth and porcini and strained soaking liquid.  Bring to boil, cover partially, reduce heat to low and simmer gently, stirring from time to time, until flavors are blended – about 2 hours.  Add cream pouring slowly until sauce has a pleasant richness.  Toss with cooked pasta, pass cheese for topping.