Veal and Shittake Sauce

This would in some ways be a Ragu sauce, I just never like to use that word, for most people it conjures up images of that stuff in a jar...(shiver down my spine). With that said, this could also be consider a tomato based stew, which in my opinion is only enhanced with the addition of Shittake shrooms. I have been experimenting with these jewels so keep an eye out for more wonderful things to do with Fruit of the Fungi Dried Shittakes! For me, serve on a plate with some vino and crusty bread as my utensil, and I am good to go. My husband likes it over gnocchi and I have served this over a butternut/goat cheese ravioli.

4 pkg of Fruit of the Fungi dried Shittake mushrooms
1 c warm water
2 lbs Sweetgrass Stewing Veal
1 c leeks, chopped (yes the ones from the Farm that you chopped and froze)
1 garlic clove (the Farm or Russia Corners), minced
1/4 c olive oil
1/2 c shredded carrots (of course the ones from Old Path that you shredded and froze)
1 tbsp anise seed, toasted, cooled and chopped
1 tbsp fresh finely chopped rosemary
1 1/2 tsp dried marjoram
s/p
1 qt whole heirloom tomatoes (awe remember Old Path, the Farm fresh heirlooms? hope you canned some)
2 tbsp tomato paste
optional: I save the rind from Dutch girl cheese, summer or winter. Put them in a bag and keep in the freezer. If you have any throw in a couple to simmer with the sauce, the added subtle flavor is amazing!

Soak mushrooms in the warm water for about 15 minutes, or until softened. Drain, reserving the liquid. Slice the mushrooms; set aside.

Preheat oven to 350 degrees F. In a large cast enamel pot (or one that is oven safe) heat about 3 tbsp of oil. Brown veal cubes, in small batches adding oil if needed, over med/high heat. Once the veal is browned remove to a platter; set aside.

Lower heat and add in remaining oil, leeks, garlic,carrot, anise, rosemary and marjoram. Stir and cook for about 1 minute or so. Using the reserved mushroom liquid, deglaze the yummies on the bottom of the pan. Return veal and add in tomatoes, Dutch Girl rind. Season with s/p. Bring to a boil. Place lid on pot and place in oven for 2 hrs.

After 2 hrs the veal should be tender and just falling apart. Place pan onto of burner over med heat. Stir in tomato paste and allow to thicken the sauce for a few minutes. Add in sliced mushrooms and cook for about 10 minutes. (remove the cheese rind).

Serve as is with bread or over pasta.