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Spaghetti with Veal Bolognese Sauce

  • 6servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 dried one-quarter-ounce package porcini mushrooms

  2. 1 large clove garlic

  3. 1 small onion, (about 5 ounces), peeled and cut into quarters

  4. 2 small carrots, peeled and cut into chunks

  5. 1 large rib celery, strings removed, cut into chunks

  6. 1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice

  7. 1/2 cup dry red wine

  8. 1/4 cup Tomato Sauce Tomato Sauce

  9. 3 1/2 cups Homemade Chicken Stock Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

  10. 3/4 teaspoon salt

  11. 1/8 teaspoon freshly ground pepper

  12. 1/8 teaspoon freshly grated nutmeg

  13. 1 pound spaghetti

  14. 6 tablespoons freshly grated Parmesan cheese, optional

  15. Olive-oil, cooking spray

Instructions Jump to Ingredients ↑

  1. Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.

  2. Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.

  3. Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.

  4. Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.

  5. Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.

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