Cover the dried porcini mushrooms with 1 1/2 C of boiling water and allow to sit for 20 minutes. Strain through a fine mesh strainer and reserve the liquid. Rinse the mushrooms to rid them of any dirt and finely chop.
Place large heavy bottomed pan over medium heat. Add 2 Tbl of olive oil and the pancetta. Cook for 2 minutes until pancetta starts to brown. Add the onion, celery and carrots, cooking for 5 minutes more until the vegetables start to soften. Add the ancho pepper, garlic and porcini mushrooms. Season with a little salt and cook until vegetables are soft. Remove the vegetables and set aside.
Using the same pan, heat the remaining 2 Tbl of olive oil. Add the skirt steak and ground pork. Season with salt and black pepper. Cook over medium high heat until the meat begins to brown, about 15 minutes. Turn the heat down to medium and add the vegetables, wine, bay leaves and thyme. Cook until the liquid evaporates and the mixture begins to brown. Be sure to scrape the brown glaze off of the bottom of the pan. Add 1 cup of the porcini liquid, half of the veal stock and the tomato paste. Cook at a slow simmer, partially covered until liquid begins to thicken. The next few steps take 30 - 40 minutes and are what gives the sauce a rich texture and depth of flavor. Add milk, 2 TBL at a time, stirring the sauce well to incorporate. Continue to cook the sacue gently, adding a few tablespoons of milk when needed. Reduce until the sacue begins to brown again. Add the remaining porcini liquid an dveal stock, stirring and scraping well. The sauce is done when its texture is velvety and the meat is completely tender, about 1 1/2 hours.
To make the gnocchi, combine the garlic, pancetta and butter in the work bowl of a food processor fitted with a steel blade. Process until the mixture becomes creamy in texture. IN a separate bowl, mix the bread crumbs, flour and 1/2 C of the Parmesan cheese. Transfer to a work surface and shape into a mound. Make a hollow in the center of the mound. Put the garlic and pancetta mixture into the hollow and add the nutmeg, eggs and season with salt and black pepper. Draw the sides of the mound together and knead until it is well mixed. Cut into four equal pieces. Lightly flour the work surface. Using your hands, roll the gnocchi dough out into long thin trips about 1/2 inch in diameter. Then, using a paring knife cut into 1 inch pieces. Bring a large pot of salted water to a simmer. Add gnocchi and cook until they return to the surface, about 4 minutes. Strain through a colander and serve with the bolegnese sauce. Sprinkle with the remaining parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	704.05 Kcal (2948 kJ)
Calories from fat	416.26 Kcal
		% Daily Value*
Total Fat	46.25g	71%
Cholesterol	167.7mg	56%
Sodium	571.54mg	24%
Potassium	719.74mg	15%
Total Carbs	29.8g	10%
Sugars	5.53g	22%
Dietary Fiber	3.05g	12%
Protein	36.35g	73%
Vitamin C	5.7mg	10%
Vitamin A	0.1mg	4%
Iron	3.5mg	19%
Calcium	126.2mg	13%

Amount Per 100 g
Calories	167.02 Kcal (699 kJ)
Calories from fat	98.75 Kcal
		% Daily Value*
Total Fat	10.97g	71%
Cholesterol	39.78mg	56%
Sodium	135.59mg	24%
Potassium	170.74mg	15%
Total Carbs	7.07g	10%
Sugars	1.31g	22%
Dietary Fiber	0.72g	12%
Protein	8.62g	73%
Vitamin C	1.4mg	10%
Iron	0.8mg	19%
Calcium	29.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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