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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 ounce dried porcini mushrooms (about 1/3 cup) |
2 tablespoons olive oil |
1 pound ground veal or ground beef (sirloin) |
1 pound ground pork |
2 tablespoons chopped parsley |
1 tablespoon minced garlic |
3 cans (28 oz. each) crushed or ground tomatoes |
1/4 teaspoon dried oregano |
about 1/4 teaspoon salt |
about 1/8 teaspoon pepper |
Directions:
1. In a small bowl, soak mushrooms in 1 cup hot water until soft, about 15 minutes. Gently rub under water to release grit, then lift out (reserve liquid); finely chop mushrooms.
2. Meanwhile, pour oil into a 6- to 8-quart pan over medium-high heat. When hot, add veal, pork, parsley, and garlic. Stir constantly, breaking meat into small pieces, until browned, 5 to 8 minutes.
3. Stir in tomatoes, oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; carefully pour in reserved soaking liquid, leaving grit behind. Bring to a boil, then lower heat, cover, and simmer, stirring occasionally, until tomatoes are broken down and sauce is thick, about 1 1/2 hours. Add salt and pepper to taste.
4. Nutritional analysis per serving of sauce.
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