Recipe

Pork And Porcini Bolognese Recipe


Pork And Porcini Bolognese Recipe
Better Homes and Gardens America's Ethnic Cuisines: 150 Best-Loved Recipes.

Choclytcand

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Ingredients
  • 8 cups water
  • 2 1/4 tsp sea salt
  • 1 oz dried porcini mushroons
  • 1 bunch escarole, core removed or 8 cups fresh spinach
  • 12 oz bulk pork sausage
  • 1/2 cup chopped onion
  • 1 tbs minced fresh garlic (6 cloves)
  • 1 tbs snipped fresh sage
  • 1/3 cup dry white wine or water
  • 3/4 cup beef of veal broth or stock
  • 1/2 cup purchased chunky marinara sauce
  • 1 tbs fresh parsley
  • 1 tbs oilve oil
  • 1/4 tsp fresh ground black pepper
  • 2 9-0z packages, refrigerated tagliatelle or fettuccine
  • 1/3 cup coarsely shaved Parmesan cheese

Directions
  1. In a 4-quart Dutch oven bring the water and 2 tsp of sea salt to boiling. Place mushrooms in a small bowl; add 1 cup of boiling water. Let stand for 15 minutes. Meanwhile, add escarole (or spinach) to the remaining boiling water. Return water to boiling, immediately drain escarole (or spinach) in a colander and rinse with cold water. Drain well. pressing out excess liquid; coarsely chop escarole and set aside. Drain mushrooms, reserving 2 tbs of the liquid. Chop the mushrooms and set mushrooms and liquid aside.
  2. In a large skillet cook sausage, onion, garlic and sage until meat is brown, stirring to break up sausage. Drain off fat. Stir in wine and reserved mushroom liquid. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 minutes or until most of the liquid evaporated. Add broth, marinara sauce, parsley, oil, pepper and the remaining 1/4 tsp salt. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
  3. Meanwhile, in the same Dutch oven cook pasta, using fresh water, according to package directions. Reserve 1/4 cup pasta water; drain pasta. Add pasta water, mushrooms, and cooked escarole (or spinach) to pork mixture. Heat through; spoon over cooked pasta. Toss before serving. Top with Parmesan.

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