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Veal, Pork and Porcini Bolognese Sauce (Michael Chiarello) Recipe

Veal, Pork and Porcini Bolognese Sauce (Michael Chiarello) Recipe

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Veal, Pork and Porcini Bolognese Sauce (Michael Chiarello)

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Ingredients:

Serving

6 tbsp extra-virgin olive oil
1/2 cup chopped onions
1 tbsp chopped garlic
1 tsp chopped fresh rosemary
1 cup ground veal
1/2 cup ground pork
sea salt and freshly ground black pepper
2 tbsp dry porcini mushrooms , soaked in warm water for 15 minutes and chopped , liquid reserved
2 tbsp porcini juice, reserved from above
3/4 cup veal stock
1/4 cup canned or jarred marinara sauce
1/3 cup white wine
1 tbsp finely chopped parsley leaves
1/3 cup grated parmesan

Directions:

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.
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.
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.
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.
Marinara Sauce:
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1 tablespoon chopped fresh Italian parsley leaves
1 large clove garlic, minced
4 cups fresh tomato puree
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed
Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
Yield: 4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	683.21 Kcal (2860 kJ)
Calories from fat	475.72 Kcal
		% Daily Value*
Total Fat	52.86g	81%
Cholesterol	77.35mg	26%
Sodium	277.09mg	12%
Potassium	400.34mg	9%
Total Carbs	22.84g	8%
Sugars	2.18g	9%
Dietary Fiber	2.91g	12%
Protein	25.32g	51%
Vitamin C	3.6mg	6%
Iron	0.9mg	5%
Calcium	124.3mg	12%

Amount Per 100 g
Calories	301.59 Kcal (1263 kJ)
Calories from fat	209.99 Kcal
		% Daily Value*
Total Fat	23.33g	81%
Cholesterol	34.15mg	26%
Sodium	122.31mg	12%
Potassium	176.72mg	9%
Total Carbs	10.08g	8%
Sugars	0.96g	9%
Dietary Fiber	1.28g	12%
Protein	11.18g	51%
Vitamin C	1.6mg	6%
Iron	0.4mg	5%
Calcium	54.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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