Ingredients Jump to Instructions ↓

  1. 6 tablespoons extra-virgin olive oil

  2. 1/2 cup chopped onions

  3. 1 tablespoon chopped garlic

  4. 1 teaspoon chopped fresh rosemary

  5. 1 cup ground veal

  6. 1/2 cup ground pork

  7. Sea salt and freshly ground black pepper

  8. 2 tablespoons dry porcini mushrooms , soaked in warm water for 15 minutes and chopped, liquid reserved

  9. 2 tablespoons porcini juice, reserved from above

  10. 3/4 cup veal stock

  11. 1/4 cup canned or jarred marinara sauce

  12. 1/3 cup white wine

  13. 1 tablespoon finely chopped parsley leaves

  14. 1/3 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize . Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.

  2. Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.

  3. Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.

  4. Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan .


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