Directions:
- Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
- Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
- Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
- Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
- * Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- What to drink: Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
- Per serving: 457.2 kcal calories 44.0 % calories from fat, 22.4 g fat, 7.1 g saturated fat, 79.6 mg cholesterol, 36.5 g carbohydrates, 5.0 g dietary fiber, 3.5 g total sugars, 31.5 g net carbohydrates, 28.8 g protein Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.53 Kcal (2556 kJ) | ||
| Calories from fat | 282.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.41g | 48% | |
|---|---|---|---|
| Cholesterol | 111.21mg | 37% | |
| Sodium | 1064.69mg | 44% | |
| Potassium | 915.86mg | 19% | |
| Total Carbs | 26.23g | 9% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 39.51g | 79% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 269.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 122.72 Kcal (514 kJ) | ||
| Calories from fat | 56.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 48% | |
|---|---|---|---|
| Cholesterol | 22.35mg | 37% | |
| Sodium | 214.01mg | 44% | |
| Potassium | 184.09mg | 19% | |
| Total Carbs | 5.27g | 9% | |
| Sugars | 1.33g | 26% | |
| Dietary Fiber | 0.86g | 17% | |
| Protein | 7.94g | 79% | |
| Vitamin C | 2.1mg | 17% | |
| Iron | 0.5mg | 13% | |
| Calcium | 54.2mg | 27% | |
* 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.
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