Recipe: Olive Garden Cheese Ravioli with Mushroom Ragu

CHEESE RAVIOLI WITH MUSHROOM RAGU

1 pound square cheese ravioli
FOR THE SAUCE:
2 tablespoons butter
1/3 pound Pancetta (Italian bacon), diced into 1/4-inch cubes*
1/2 pound beef tenderloin, diced into 1/2-inch cubes
1/2 cup diced Spanish onions
1/2 cup diced carrots
1/2 cup diced celery
6 cloves chopped garlic
1/2 pound domestic mushrooms, sliced**
1/2 cup de-stemmed Shiitake mushrooms, sliced
ground black pepper (to taste)
1/4 pound Portobello mushrooms, cubed
1 cup white wine, dry drinking wine
1 (14.5-ounce) can diced tomatoes
1 cup chicken broth
1/4 cup sweet butter, chilled
Salt and freshly cracked black pepper, to taste
FOR SERVING:
Parmesan cheese, grated
Fresh parsley

TO PREPARE THE SAUCE:
Melt 2 tablespoons butter in a heavy-bottom roasting pan. Add the pancetta, beef, onions, carrots, celery, garlic to the melted butter. Brown on medium to high heat while stirring for about 10 minutes.

Add the mushrooms and cook 5 more minutes; season with black pepper.

Add white wine, tomatoes, and chicken brown. Return sauce to a simmer on medium heat and cook about 2 hours or until meat is tender.

Add 1/4 cup chilled butter while stirring sauce until butter is completely melted in sauce. Taste and adjust seasoning with salt and pepper.

TO PREPARE THE PASTA:
Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook pasta in salted boiling water until they float, about 3 minutes or until internal temperature reaches 160 degrees F.

Remove pasta from boiling water and lightly mix with sauce. Top with grated Parmesan and parsley.

*Thick bacon can be substituted for pancetta.

**Reconstituted dried porcini mushrooms can be substituted for domestic mushrooms.

Servings: 6
Adapted from source: Olive Garden's Culinary Institute of Tuscany