Quick Bolognese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 35
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 52
- Sodium
- 510
- Total: 51 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 16 min
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.