Beef Ragu with Roasted Tomato Sauce

I made this for our New Years Eve Dinner.  Making the Tomato Sauce is what makes this special.  The flavour will vary greatly depending on the Tomatoes you use so get the freshest, best tasting you can!  the dried porcini mushrooms were wonderful and give a lovely earthy flavour to the sauce.  Use this sauce over your favourite pasta.  From Food and Drink Autumn 2003.

TOMATO SAUCE
1/2 cup dried porcini mushrooms
1/2 cup hot water
6 beefsteak tomatoes
1/4 cup olive oil
10 anchovy fillets, drained (optional)
1 tbsp chopped garlic
1 tsp chopped fresh thyme
2 tbsp slivered basil
Salt and freshly ground pepper

BEEF RAGU
2 tbsp olive oil
500g coarsely ground lean beef
Salt and freshly ground pepper
2 oz diced pancetta
1 cup Baco Noir (or your favourite red wine)
3 tbsp chopped Italian parsley

1. Preheat oven to 400F.
2. Soak mushrooms in hot water for 30 minutes.  Strain, separately reserving mushroom soaking liquid and mushrooms.
3. Slice tomatoes thickly.  Oil in an ovenproof baking sheet with 1 tbsp oil.  Place tomatoes on sheet.  Top with anchovy fillets, garlic and herbs.  Season with salt and pepper.  Pour over remaining 3 tbsp olive oil.
4. Bake for 20 minutes.  Cool slightly and puree in food processor, leaving sauce slightly chunky.  Measure 2 cups sauce, reserving remainder for another use.
5. While tomatoes are baking, heat oil in large skillet or saute pan on high heat.  Add half of beef.  Season beef with salt and pepper.  Place pancetta in skillet and saute for 2 minutes.  Fry until browned on the outside, about 2 minutes.  Remove meat and fry second half.  Drain any fat.
6. Pour in wine and bring to boil, scraping up any little bits on the base of the skillet.  Return meat and stir in mushrooms and their soaking liquid and tomato sauce.  Bring to boil, reduce heat to medium low, cover and cook for 30 minutes.  Uncover and cook 15 to 20 minutes longer or until sauce is rich and thickened slightly.  Season well with salt and pepper.  Stir in parsley.

Serves 4