Hearty Beef and Porcini Mushroom Tomato Sauce

READY IN: 3hrs 20mins
Recipe by Kittencalrecipezazz

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.

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.

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