Photo: Quick Bolognese Recipe
Ingredients
- 4 to 6 dried porcini mushrooms
- 6 tablespoons extra-virgin olive oil
- 1/2 cup chopped onions
- 1 tablespoon chopped garlic
- 1 teaspoon minced fresh rosemary
- 8 ounces (1 cup) ground veal
- 4 ounces (1/2 cup) ground pork
- Salt (preferably gray sea salt) and freshly ground pepper
- 1/3 cup white wine
- 3/4 cup veal stock (or quality chicken stock)
- 1 tablespoon finely chopped fresh parsley
- 1/4 cup marinara sauce or tomato puree
- 2 tablespoons grated parmesan cheese, plus more for garnish
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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By lauren8415_4230742
Omaha, NE
on January 23, 2012
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Great bolognese! I used fresh portabellas - 2 whole caps, instead of dried porchinis (due to availability and it still turned out great, but I'm not sure what we missed without the porchini juice. The only other problem I had, and maybe I just missed it, is that I didn't see how much pasta to use anywhere! I ended up making too much, but I could compensate with serving for my dinner party - make sure you include the broth!! For a high quality dinner at home, I highly recommend this recipe!
By lisa.andrews_11...
Ballston Spa, NY
on March 16, 2009
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As soon as I saw thi s recipe in the magazine, I knew I would try it, with the fresh Papardelle too. I didn't do a great job on the pasta as I did not roll it thin enough so it came out a little chewy and thick (my family actually loved it - I was not thrilled with the pasta texture.
I had to make minor changes to the sauce for what I had on hand. I used a pound of meatloaf mix (pork, beef, veal - that made the meat part easy, and I had to use red wine, and beef stock as that was what I had available. I also added a couple of tablespoons of tomato paste to this. I had to omit the mushrooms. But that's what I love about this recipe - everyone made it slightly differently and still everyone raves! It was so good, I couldn't stop tasting it before dinner. I love it. I think its fabulous with big fat pasta like papardelle (I will make it correctly next time, and the ricotta dollop on top, although completely optional, made it extra delicous too. I can't wait to make this again. This would be great for company.
By messystation
Easton, MD
on March 08, 2009
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I made some changes based on personal preferences, most notably using hot Italian sausage, but no drastic changes, and we really loved this.
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