Bolognese Sauce

• 1 small onion, peeled and cut in 1/4-inch dice
• 1 small carrot, trimmed, peeled and cut in 1/4-inch dice
• 1 small rib celery, trimmed, peeled and cut in 1/4-inch dice
• 2 ounces pancetta, cut in 1/4-inch dice
• 1/2 ounce dried porcini mushrooms (about 1/2 cup), rinsed and finely chopped
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 pound ground veal
• 3 1/2 cups plum tomato sauce (see Micro-Tip)
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Combine onion, carrot and celery in a 2 1/2-quart souffle dish with a tightly fitting lid.
2. Cook, covered, at 100 percent power in a high-power oven for 4 minutes.
3. Remove from oven and uncover.
4. Stir in pancetta, mushrooms and meats.
5. Cook, covered, for 2 minutes.
6. Uncover and stir well.
7. Mash the mixture repeatedly with the back of a wooden spoon to break up clumps of meat.
8. Cook again, covered, for 2 minutes.
9. Repeat stirring and mashing.
10. Cook, covered, for 1 minute 30 seconds.
11. Remove dish from oven and uncover.
12. Stir well and break up any remaining clumps of meat.
13. Stir in tomato sauce.
14. Cook, uncovered, for 5 minutes.
15. Remove from oven.
16. Stir in salt and pepper.

onion, carrot, celery, pancetta, porcini mushrooms, ground beef, ground pork, ground veal, tomato sauce, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11543 (may not work)