Ingredients

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

Directions

Marinara Sauce:

2 tablespoons extra-virgin olive oil

1/2 cup minced onion

1 tablespoon chopped fresh Italian parsley leaves

1 large clove garlic, minced

4 cups fresh tomato puree

1 large fresh basil stem with leaves removed

1 teaspoon sea salt, preferably gray salt

Pinch baking soda or sugar, if needed

Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. 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.

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. Remove the basil stem before serving.

Yield: 4 cups