Hearty Beef and Porcini Mushroom Tomato Sauce

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

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.

Ingredients Nutrition


  1. Heat oil in a large heavy pot over medium heat.
  2. Add in onions, carrots, celery and dried chili flakes; sauté for about 8 minutes adding in the garlic the last 2 minutes.
  3. Add in the tomato paste and stir for 1 minute.
  4. Drain the porcini mushrooms (RESERVING the liquid).
  5. 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.
  6. Add in cream; cook for about 5 minutes.
  7. Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
  8. 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).
  9. Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.
Most Helpful

5 5

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.