Recipe courtesy of Michael Chiarello
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Quick Bolognese
Total:
51 min
Prep:
20 min
Inactive:
15 min
Cook:
16 min
Yield:
4 servings
Level:
Easy
Total:
51 min
Prep:
20 min
Inactive:
15 min
Cook:
16 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.

Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.

Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.

Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.

Photograph by James Baigrie

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