How to make it

  • Soak the mushrooms in hot water, when soft mince, and save the soaking water.
  • Render salt pork over medium low in olive oil and butter until crispy. Remove, leaving the fat in the pan.
  • Thoroughly brown the sausage and beef on medium high, remove, leaving the fat in the pan.
  • Add the onion and brown thoroughly over medium heat.
  • Add the carrot, celery, garlic, and mushrooms, and saute thoroughly over medium for 8-10 minutes.
  • Add everything (including the reserved mushroom liquid) except the cream and the salt and simmer for at least two hours, covering or uncovering as necessary to get the right thickness (it may thicken when you blend in the next step, so it's okay to leave it a little thin, but you don't want to cook much after the blending).
  • Blend with an immersion blender to get the right consistency, add salt, and allow to cool somewhat.
  • Add cream, mix in, and adjust salt again.
  • Serve on spaghetti.

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