Quick Bolognese Sauce

• 1/2 ounce dried porcini mushrooms
• Boiling water
• 1/2 cup extra-virgin olive oil
• 1 pound ground veal
• 1/2 pound ground pork
• Sea salt
• Freshly ground pepper
• 1 onion, finely chopped
• 2 teaspoons minced rosemary
• 4 garlic cloves, minced
• 2/3 cup dry white wine
• 1 1/2 cups chicken stock or low-sodium broth
• 1/2 cup prepared marinara sauce
• 1/4 cup finely chopped parsley
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Cover the porcini with boiling water and let stand until softened, about 20 minutes.
2. Drain the mushrooms, reserving 1/4 cup of the soaking liquid.
3. Finely chop the porcini.
4. Meanwhile, in a large saucepan, heat the oil until shimmering.
5. Add the veal, pork and a generous pinch each of salt and pepper; cook over moderate heat, breaking up the meat with a spoon, until barely pink, about 7 minutes.
6. Add the onion and rosemary and cook until the onion is softened and just starting to brown, about 7 minutes.
7. Add the garlic and chopped porcini to the meat and cook until fragrant, about 2 minutes.
8. Add the wine and the 1/4 cup of porcini soaking liquid and cook, stirring occasionally, until almost evaporated, about 5 minutes.
9. Add the stock and marinara sauce and bring to a boil.
10. Cover partially and cook over moderately low heat until slightly reduced, about 7 minutes.
11. Stir in the parsley and 2 tablespoons of the grated cheese.
12. Transfer to a bowl and garnish with the remaining 2 tablespoons of grated cheese.

porcini mushrooms, boiling water, extravirgin olive oil, ground veal, ground pork, salt, freshly ground pepper, onion, rosemary, garlic, white wine, chicken, marinara sauce, parsley, freshly grated parmigianoreggiano cheese

Taken from www.foodandwine.com/recipes/quick-bolognese-sauce (may not work)