Flat Noodles With Old-Fashioned Meat & Chicken Ragu

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SF Gate


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1 1/2 ounces dried porcini

1 cup water

1 cup dry white wine

3 ounces diced pancetta or prosciutto

1 onion, chopped

1 pound ground beef, pork or lamb

1 chicken breast or thigh, cut into several pieces (include the bones; they have much flavor to contribute)

1 pound ripe or canned tomatoes, diced

3 tablespoons tomato paste

Salt and pepper to taste

Pinch sugar, if needed

Dried oregano leaves, to taste

2 or 3 artichokes, trimmed, blanched and cut into bite-size pieces, or use 5 ounces frozen artichoke hearts

1 pound pappardelle, lasagnette or fettuccine, or other flat, tender noodles

Freshly grated Parmesan, Asiago or pecorino cheese, as desired

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