Quick Bolognese
Kathy Yu
ingredients
- 4 to 6 dried porcini mushrooms
- 6 TB extra-virgin olive oil
- 1/2 c chopped onions
- 1 TB chopped garlic
- 1 tsp minced fresh rosemary
- 8 oz ground veal
- 4 oz ground pork
- Salt and freshly ground pepper
- 1/3 c white wine
- 3/4 c veal stock (or quality chicken stock)
- 1 TB finely chopped fresh parsley
- 1/4 c marinara sauce or tomato puree
- 2 TB grated parmesan cheese, plus more for garnish
directions
- 1
Soak the mushrooms: Place the porcini in warm water; soak for 15 mins. 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 med heat. Add the onions and cook gently to “sweat,” about 2 mins. 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 mins; season with salt and pepper. Add the mushrooms; cook for about 4 mins to caramelize the meat. Meanwhile, boil the pasta.
- 4
Finish the sauce: Add the wine and 2 TB porcini juice; cook for 1 min to evaporate. Add the stock and parsley; cook for 2 mins. Add the marinara and 1/4 c pasta cooking water; simmer for 3 to 4 mins. Toss with cooked pasta and the parmesan. Garnish with more cheese.
Source: Kathy Yu
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