Chop mushrooms well and reserve liquid from rehydration. In a heavy saucepan over medium heat, melt the butter with olive oil. Add beef and cook until meat is no longer pink. Add mushrooms, onion, celery, carrot, garlic, sage, bay leaf, parsley, marjoram and pine nuts. Cook until all vegetables are tender about 15 minutes. Add wine salt and pepper. Bring to a simmer, cover and cook for 30 minutes. Discard bay leaf. Add tomatoes and mushroom liquid. Season with salt and pepper. Cook over low heat for 1 hour. The sauce should be thick like spaghetti sauce if not allow it more time to cook. Serve over your favorite cooked pasta.
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