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

1. reconstitute porcinis in water reserving water, mince porcinis
2. simmer and reduce wine to 2 Tbs in separate pan over med low heat
3. combine onion carrot and porcini
4. heat the butter over medium high heat until foam subsides
5. add pancetta and cook until well-browned (2 min)
6. add carrot onion porcini mix coiok until soft NOT brown (4 min)
7. this is when I add fennel seeds
8. add garlic amnd sugar cook until fragrant (30 sec)
9. add ground meat and break up meat (1 min)
10. add milk and continue to break up meat to 1/2 inch chunk
11. bring to simmer reduce heat to medium
12. continue to break up meat and simmer until liquid evaporates and meat starts to simmer (18 min)
13. add tomato paste and stir to combine
14. (1 min)
15. run tomatoes through food processor and add
16. add reserved porcini water AFTER running water through coffee filter
17. add salt pepper
18. this is when I add basil and mushrooms simmer for about 20 minutes
19. add reduced wine
20. {now I add cheese)
21. 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)