30 gmdried porcini mushrooms, soaked in ¼ cup warm water for 30 minutes1onion, coarsely chopped1 stalk celery, coarsely chopped1carrot, coarsely chopped2 cloves garlic, coarsely chopped60 ml (¼ cup) olive oil30 gm butter3 sprigs thyme1fresh bay leaf100 gmpancetta, finely chopped1 kgminced veal2 tspplain flour2 tbsptomato paste ¼ tsp freshly, finely grated nutmeg125 ml (½ cup) dry red wine250 ml (1 cup) beef stock125 ml (½ cup) milk¼ cup (loosely packed) oregano leaves2chicken livers, minced60 ml (¼ cup) pouring cream400 gmdried rigatoniTo serve:finely grated parmesan
Finely chop porcini and reserve liquid.
Process onion, celery, carrot and garlic in a food processor until finely chopped.
Heat olive oil and butter in a large heavy-based saucepan over medium
heat, add onion mixture and cook, stirring occasionally, for 10 minutes or until very soft. Add thyme, bay leaf and pancetta and cook for another 5 minutes. Add minced veal and cook for 3-4 minutes or until just browned, breaking up the mince with a wooden spoon as you go. Add flour and cook for another minute. Add tomato paste, nutmeg and wine, increase heat
to high and cook for 3 minutes or until wine has reduced. Add porcini, reserved liquid and half the stock, season to taste with sea salt and freshly ground black pepper, reduce heat to low, cover and cook for 1 hour, stirring occasionally. Add remaining stock and milk, cover and cook for another 30 minutes. Season to taste, add oregano, liver and cream and cook for another minute.
Meanwhile cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add ragù, toss to coat and serve immediately with finely grated parmesan.