Thursday, March 24, 2011

MC's Veal, Pork & Porcini Bolognese Sauca

6 T extra virgin olive oil
1/2 cup chopped onions
1 T chopped garlic
1 teaspoon chopped fresh rosemary
1 cup ground veal
1/2 cup ground pork
sea salt and freshly ground black pepper
2 T dry porcini mushrooms, soaked in warm water for 15 minutes and chopped, liquid reserved
2 T porcini juice, reserved from above
3/4 cup veal stock
1/4 cup marinara sauce
1/3 cup white wine
1 T finely chopped parsley leaves
1/3 cup grated Parmesan

Preparing the Bolognese sauce:
In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.

Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.

Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.

Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.

Serves 4


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