Quick Bolognese

• 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

1. 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.
2. 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.
3. 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.
4. 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.

porcini mushrooms, extravirgin olive oil, onions, garlic, fresh rosemary, ground veal, ground pork, salt, white wine, veal stock, parsley, marinara sauce, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/quick-bolognese-50161276 (may not work)