Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Pork and Porcini Bolognese Recipe

Ingredients

How to make it

  • 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.
  • 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.
  • 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.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes