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Posts Tagged ‘porcini’

Sauce Bolognese

Browning pancetta cubes

More than just meat sauce, the pancetta and porcinis in this sauce give it an earthiness and life of its very own. Give a whole day for this sauce.

It can be made with any ground meat. We have made some particularly good versions with venison. When using game, you may want to add some more fat(olive oil, pancetta, etc.) Also, carefully wash the porcinis at least once. They can be very dirty.

Serve this sauce over homemade spaghetti or use it lasagna. Good Stuff!

Mirepoix sauteeing alongside soaking porcinis

1/2 pound diced pancetta

1/4 cup olive oil

2 med onions, diced

6-8 cloves garlic, sliced

1 carrot, fine diced

4 ribs celery, diced

Porcinis will be chopped and added after ground meat browns

2 oz. dried porcinis

1 cup boiling water

Slowly brown diced pancetta in olive oil. Cook until crisp and well browned and the oil smokes a little. Add the diced vegetables, stir well, reduce the heat to low and cover for 45 minutes to an hour. Stir occasionally. Meanwhile soak the porcinis in boiling water. Set aside.

Raise heat to med-high and add the ground meat.

2 pounds ground meat(beef, game, meatloaf mix, etc…)

Take time to carefully strain out any dirt that may have washed off the porcinis

Cook the meat completely, stirring often. Lift the mushrooms out of the hot water, attempting to not stir the dirt in the bottom of the cup. Dice the mushrooms and add to pot. Cook for several minutes. Add one cup of the red wine you are drinking while preparing this sauce. Cook for several minutes.Strain the liquid into the pot through a coffee filter or something similar. Cook for several minutes. Add one cup of stock(beef, veal, chicken,…) Cook for several minutes. Add two cups of chopped, peeled, seeded tomatoes. Cook for several minutes, reduce the heat to a simmer and cook for several hours. Serve over handmade spaghetti. Good Stuff!

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