Veal, Pork and Porcini Bolognese Sauce

Name: Veal, Pork and Porcini Bolognese Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 large fresh basil stem with leaves removed; 2 Tbsps dry porcini mushrooms, soaked in warm water for 15 minutes and chopped, liquid reserved; 1 teaspoon chopped fresh rosemary; 1 large clove garlic, minced; 1 Tbsp chopped garlic; 118 milliliters ground pork; 237 milliliters ground veal; 2 Tbsps porcini juice, reserved from above; 59 milliliters canned or jarred marinara sauce; 2 Tbsps extra-virgin olive oil; 6 Tbsps extra-virgin olive oil; 118 milliliters minced onion; 118 milliliters chopped onions; 79 milliliters grated Parmesan; 1 Tbsp finely chopped parsley leaves; 1 Tbsp chopped fresh Italian parsley leaves; 1 teaspoon sea salt, preferably gray salt; 4 servings Sea salt and freshly ground black pepper; 1 pinch Pinch baking soda or sugar, if needed; 946 milliliters fresh tomato puree; 177 milliliters veal stock; 79 milliliters white wine

Veal, Pork and Porcini Bolognese Sauce might be just the sauce you are searching for. Watching your figure? This gluten free recipe has 608 calories, 25g of protein, and 41g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up tomato puree, marinara sauce, sea salt and pepper, and a few other things to make it today.

Instructions

In a large skillet, heat the oil over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize.

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Onion

Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.

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Rosemary

Garlic

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.

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Salt And Pepper

Meat

Pork

Veal

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Wooden Spoon

Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.

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Mushrooms

Meat

Add the porcini juice to the meat and cook for 1 minute to evaporate.

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Juice

Meat

Add the veal stock and cook for 2 minutes.

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Veal Stock

Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.

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Parsley

Wine

Toss 2 tablespoons of the Parmesan into the sauce to help it bind.

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Parmesan

Sauce

Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.

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Water

Parmesan

Sauce

Heat the olive oil in a large non-reactive pot over moderate heat.

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Olive Oil

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Pot

Add the onion and saute until translucent, about 8 minutes.

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Onion

Add the parsley and garlic and cook briefly to release their fragrance.

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Parsley

Garlic

Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.

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Tomato

Basil

Sauce

Water

Salt

Equipment you will use

Pot

Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.

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Baking Soda