Ingredients Jump to Instructions ↓

  1. 4 to 6 dried porcini mushrooms

  2. 6 tablespoons extra-virgin olive oil

  3. 1/2 cup chopped onions

  4. 1 tablespoon chopped garlic

  5. 1 teaspoon minced fresh rosemary

  6. 8 ounces (1 cup) ground veal

  7. 4 ounces (1/2 cup) ground pork Salt (preferably gray sea salt ) and freshly ground pepper

  8. 1/3 cup white wine

  9. 3/4 cup veal stock (or quality chicken stock )

  10. 1 tablespoon finely chopped fresh parsley

  11. 1/4 cup marinara sauce or tomato puree

  12. 2 tablespoons grated parmesan cheese, plus more for garnish

Instructions Jump to Ingredients ↑

  1. Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta . Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned. Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta. Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley ; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan . Garnish with more cheese . Photograph by James Baigrie


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