Porcini Mushroom And Beef Bolognese
From choclytcandy 14 years agoIngredients
- 2 pounds ground beef (95% lean) shopping list
- 1/2 teaspoon salt shopping list
- 1/4 to 1/2 teaspoon black pepper shopping list
- 2 tablespoons olive oil shopping list
- 1 large onion, chopped shopping list
- 1 cup sliced cremini mushrooms shopping list
- 3 ounces pancetta, finely chopped shopping list
- 2 ounces prosciutto, finely chopped shopping list
- 3 tablespoons minced garlic shopping list
- 1 cup dry red wine shopping list
- 2 cans (14 to 14-1/2 ounces each) ready-to-serve beef broth shopping list
- 3/4 cup dried porcini mushrooms, broken into small pieces (about 1 shopping list
- ounce) shopping list
- 3/4 cup chopped sun-dried tomatoes, not packed in oil shopping list
- 1/3 cup tomato paste shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 8 cups hot cooked pasta shopping list
How to make it
- 1. Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon; season with salt and pepper.Set aside. Pour off drippings.
- 2. In same stockpot, heat oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic; cook 8 to 10 minutes or until onion is tender and most of the liquid has
- evaporated, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until liquid is reduced by half.
- 3. Return beef crumbles to stockpot. Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 10 to 15 minutes or until sauce thickens. Stir in additional sugar, as desired. Serve over pasta.
- Makes 8 servings. Total preparation and cooking time: 2-1/4 hours
- Nutrition information per serving: 313 calories; 13 g fat (6 g saturated fat; 3 g monounsaturated fat); 88 mg cholesterol; 1014 mg sodium; 14 g carbohydrate; 2.4 g fiber; 33 g protein; 7.4 mg niacin;0.5 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 19.8 mcg selenium; 6.3 mg zinc.
- This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
- Cooks Tip:
- * For an impressive touch, drizzle a little good-quality truffle oil over this and other Italian dishes. Be sure to refrigerate truffle oil to keep it fresh.
- * To easily chop sun-dried tomatoes, use a kitchen scissors to snip the tomatoes into small pieces.
- * Pancetta is an Italian bacon that is cured but not smoked. Flavorful and slightly salty, it’s sliced into rounds of varying thickness from a sausage-shaped roll. Pancetta is available in Italian markets and some
- supermarkets.
- * All that’s needed to finish this meal is a colorful green salad!
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments