How to Make a Quick Bolognese
Michael Chiarello shows Food Network Magazine how to make an easy Bolognese, step by step.
"You'll always make good food from good ingredients," Michael says. "Use high-quality eggs, flour, meat and stock."
Get the Recipe: Quick Bolognese
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 chopped onions and cook gently to "sweat," about 2 minutes. Add the chopped 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.