Porcini Bolognese
- 1/2 oz dried porcini
- 1/2 Cup water
- 1 1/4 C sweet white wine (eg Riesling)
- 1/2 small carrot peeled finely chopped
- 1/2 small onion finely chopped
- 3 oz pancetta cut into 1/4 inch pieces
- 1 28 oz can whole tomatoes
- 1 1/2 tablespoon unsalted butter
- 1 small clove garlic minced
- 1 teaspoon sugar
- 1 1/4 lb meat loaf mix (80% beef 10% pork and veal)
- 1 1/2 Cup whole milk
- 2 Tablespoons Tomato paste
- 1/8 teaspoon black pepper
- reconstitute porcinis in water reserving water, mince porcinis
- simmer and reduce wine to 2 Tbs in separate pan over med low heat
- combine onion carrot and porcini
- heat the butter over medium high heat until foam subsides
- add pancetta and cook until well-browned (2 min)
- add carrot onion porcini mix coiok until soft NOT brown (4 min)
- this is when I add fennel seeds
- add garlic amnd sugar cook until fragrant (30 sec)
- add ground meat and break up meat (1 min)
- add milk and continue to break up meat to 1/2 inch chunk
- bring to simmer reduce heat to medium
- continue to break up meat and simmer until liquid evaporates and meat starts to simmer (18 min)
- add tomato paste and stir to combine
- (1 min)
- run tomatoes through food processor and add
- add reserved porcini water AFTER running water through coffee filter
- add salt pepper
- this is when I add basil and mushrooms simmer for about 20 minutes
- add reduced wine
- {now I add cheese)
- serve
porcini, water, sweet white wine, carrot, onion, tomatoes, unsalted butter, garlic, sugar, pork, milk, tomato paste, black pepper
Taken from www.epicurious.com/recipes/member/views/porcini-bolognese-50122030 (may not work)