Recipe by Kittencal@recipezazz
This is a variation on the classic Italian bolognese sauce, the addition of the porcini mushrooms create a rich woodsy flavor. This is a hearty sauce with lots of flavor and tastes even better the second day! For a creamier sauce use only 1/4-1/3 cup whipping cream. This sauce freezes very well.
Top Review by noway
I am absolutely amazed that this has not been reviewed before, after being posted almost 4 years ago! I would give this 10 stars if I could! The only reason I can think of is that it took 3 different grocery stores before I finally found porcinis (Whole Foods)! Well, I am happy to give you your first review :) I have been wanting to make this for quite some time and am happy to say that this was absolutely outstanding! I had a friend stop by last minute for dinner and she raved about it too, we both had seconds. I was a little skeptical when I started reconstituting the mushrooms because they smelled like dirt to me, but I should never doubt Kittencal, it turned out wonderfully! The only thing I did differently was omit the onion (I usually do not like the taste of onion), and used only 1/2 lb each of ground pork and ground beef because that's all that I had. Looking forward to trying the leftovers a few days later after the flavors have had even more time to blend. Thanks so much for posting this (hidden) gem! Made this for Bargain Basement Tag.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large onions, chopped
- 2 tablespoons fresh minced garlic
- 1 large carrot, peeled and finely chopped
- 1 stalk celery, chopped finely
- 2 -4 teaspoons dryed chili flakes (or to taste)
- 2 tablespoons tomato paste
- 1 cup dried porcini mushrooms (rinsed and soaked in hot water)
- 3⁄4 lb lean ground beef
- 3⁄4 lb ground pork
- 2⁄3 cup 18% table cream (or use half and half cream)
- 3⁄4 cup red wine
- 1⁄2 teaspoon allspice (can use more to taste)
- 3 (15 ounce) cans tomato sauce
- 1 (14 1/2 ounce) can stewed tomatoes, chopped (undrained)
- salt and black pepper
Directions See How It's Made
- Heat oil in a large heavy pot over medium heat.
- Add in onions, carrots, celery and dried chili flakes; sauté for about 8 minutes adding in the garlic the last 2 minutes.
- Add in the tomato paste and stir for 1 minute.
- Drain the porcini mushrooms (RESERVING the liquid).
- Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat.
- Add in cream; cook for about 5 minutes.
- Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
- Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce).
- Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.