1/4 c  Extra-virgin olive oil

           Small carrot;*
           Small onion;*
           Small celery stk;*
           Large garlic clove*
      1 lb Italian sausage

    1/3 lb Ground beef

  6 1/2 oz Pancetta; diced

    1/2 ts Salt

    1/2 ts Freshly ground pepper

    1/4 ts Freshly grated nutmeg

    1/2 c  Dry red wine

    1/2 c  Tomato paste

      1 c  Italian tomatoes; chopped

      2 tb Parsely *

  1/2,1   oz dried porcini mushrooms * Finely chopped This is the other

  recipe I described.  According to the author, this ragu from Emilia
  Romagna is served by many Italians with the traditional pasta course
  at Christmas. It is really good.  Enjoy- 1. Soak the porcini in warm
  water for at least 1/2 hour. Remove from the water, squeeze dry and
  chop. 2. Meanwhile, in a large saucepan or flameproof casserole, heat
  the olive oil over moderate heat. Add the carrot, onion and celery
  and saute until the onion is golden, about 4 minutes.  Add the garlic
  and cook until fragrant, about 1 minute. 3.  Add the sausage, ground
  beef and pancetta to the pan. Cook over moderate heat, stirring to
  break up the meat, until the beef and sausage are no longer pink.
   Drain off any fat. Season with the salt, pepper and nutmeg. 4. Pour
  in the red wine and cook, stirring occasionally, until it evaporates,
  about 5 minutes.
   Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water.
  Simmer for 30 minutes.  If the sauce gets too thick, add a little
  more water. (The recipe
  can be made to this point up to 2 days ahead.  Cover and refrigerate;
  reheat before serving.)  Add the parsley just before serving. FROM:
  SUSAN BURGESS
    (PDFX51B)