Pork and Porcini Ragout

I don't believe I can add much to Priscilla's fabulous guest post. I know you're not used to such a love fest here, but it is Valentine's day and we did drink Champagne. The Pork and Porcini ragout (circonflex over the "u", I'd put it myself, but blogger doesn't have it and I am too lazy to copy and paste from word) was one of the best I have ever made, thanks in part to the Benton's Country Bacon and Prosciutto that Prissie contributed to the collection of pork products. Pork is Prissie's one and only favorite meat, in its many forms. She can't stand beef, tolerates chicken, likes lamb a bit, but loves all kinds of pork. It's a good thing she is only nominally Jewish, she'd starve if she had to keep kosher. This recipe is really pretty easy to make and boy is it good, if I don't say so myself.

Pork and Porcini Ragout (yeah, yeah, circonflex and all that)

2 carrots, finely chopped
2 stalks celery, finely chopped
1 shallot, chopped
2 cloves garlic, chopped
3 Italian sausages, cut into chunks
1 boneless pork loin chop, cut into small dice
3 slices bacon, cut into lardons
2-3 slices prosciutto, slivered
1 cup dry white wine
1/2 C dried porcinis, soaked in hot water until softened
1/2 cup mushroom, sliced
1 28 ounce can tomato puree
1/4 cup heavy cream
1/4 or so fresh basil, chiffonade
salt and pepper

Heat 2 T olive oil in a heavy bottomed, preferably enameled, dutch oven, or heavy skillet. Saute the bacon, pork loin, and sausage until browned and cooked through, about 7 minutes. Remove from pan with slotted spoon. Add carrots, celery, shallot, and garlic and saute until slightly caramelized, about 3-4 minutes. Add white wine and scrape up browned bits from bottom of pan. Add tomato puree, prosciutto, reserved meats, porcinis, mushrooms, and basil and simmer for about 30 minutes or longer. Add some of the porcini soaking liquid, but watch out for the sediment on the bottom, Yuck. Add a little water if it gets too thick. Season with salt and pepper. Add cream at the end. Serve over pasta.