Pair with Danzante Tuscan Red



In a small saucepan, bring the beef broth to a boil.
Soak porcini mushrooms in boiling broth for 30-40 minutes.  With a slotted spoon, remove the porcinis, chop them and set aside, reserve the broth. 
Heat oil in a large heavy bottomed saucepan over medium high heat.  
Add one layer of pork and brown the meat on all sides, about 3- 5 minutes per side.  Remove the browned pork and set aside, repeat with the remaining pork until all the pieces are well browned and set aside. Pour off any remaining fat from the pan.
Add the pancetta and cook until lightly browned, about 5 minutes.  
Add mushrooms and cook until they are softened and most of the released juices evaporate. 
Add the garlic, onions and carrots and cook until softened, about 6–8 minutes. Add the wine, meat, reserved porcini broth, chopped porcini mushrooms and tomatoes to the pot.  Mix well and bring it to a brisk simmer.

Cover and adjust heat to a low simmer for 1 ½ hours.  Stir frequently, add ¼ cup of water as needed to keep it moist.
Cook pappardelle according to package directions.
Mix the prepared noodles with the Ragu.

Top with parsley and serve warm.