Classic Bolognese Recipe With A Twist
A classic Pasta Bolognese recipe gets a twist with the addition of porcini mushrooms for a rich, deep flavor.www.comfortandpeasant.com
Ingredients
- 1/2 Cup (125 ml) Dried porcini mushrooms
- 1 Cup (250 ml) Boiling Water
- 1 796 ml Can Whole, peeled tomatoes
- 1/4 Cup (50 ml) Extra virgin olive oil
- 1 Cup (250 ml) Finely diced onion
- 1/2 Cup (125 ml) Finely diced carrots
- 1/2 Cup (125 ml) Finely diced celery
- 1 Tsp (5 ml) Finely chopped garlic
- 1 Tbsp (15 ml) Chopped flat leaf parsley
- 8 Oz (227 g) Lean ground beef
- 8 Oz (227 g) Ground pork
- 8 Oz (227 g) Ground veal
- Salt and freshly ground pepper
- 3/4 Cup (185 ml) Red wine
- 1 Cup (250 ml) Low-sodium beef stock
- 1 Tbsp (15 ml) Tomato paste
- 1/4 Cup (50 ml) Whipping cream
- Pinch Nutmeg
- 1 Lb (500 g) Pasta, preferably papardelle
- 1/2 Cup (125 ml) Grated Parmigiano Reggiano
Instructions
- Soak the porcini mushrooms in boiling water for at least 20 minutes. Strain and reserve the mushrooms and liquid separately. Finely chop the mushrooms and put aside. Strain the tomatoes and reserve the juice for another use. Chop the tomatoes into approximately 1/2" pieces and reserve.
- Heat the olive oil in a large pot over medium-low heat. Add the onions, carrots and celery and cook gently for 10 minutes or until vegetables are very soft and just beginning to brown. Stir in the garlic and parsley and cook for another 3 minutes.
- Add the beef, pork and veal and saute until the meat loses its pinkness, about 5 - 7 minutes. Add the reserved mushrooms and season with salt and pepper. Add the red wine and boil until the wine is mostly evaporated and the mixture is saucy. You don't want it dry, just a little saucy. Stir in the beef stock, mushroom soaking water, tomato paste and tomatoes.
- Bring to a boil and reduce the heat to low and cover. Simmer for about 1 hour. Re-season and add the whipping cream and nutmeg. Simmer, covered for 10 minutes longer or until the flavors are combined.
- While the sauce is cooking add the pasta to a large pot of boiling salted water and boil until the pasta is just al dente. Drain well.
- Toss the pasta with the sauce and sprinkle with Parmesan.
- Serve with a little more freshly grated Parmesan.