Pork & Mushroom Bolognese
I have always been apprehensive about making a bolognese sauce. But after watching countless episodes of "Food Network", I gained confidence. The trick is to let the dish stick to the bottom a little bit and then deglaze it with the wine. The flavor is truly amazing!
Ingredients
- ½ oz. dried porcini mushrooms
- 1 cup boiling water
- 1 Tablespoon olive oil
- 1 onion chopped
- ¼ teaspoon salt
- 1 lb. ground pork
- 1 lb. chopped cremini mushrooms
- 1 Tablespoon garlic minced
- 2 Tablespoons tomato paste
- ½ cup white wine
- 1 28 oz. can whole peeled tomatoes undrained
- ¼ cup milk
- 10 oz. uncooked whole wheat spaghetti
- 1 ½ oz. Parmesan cheese grated
Instructions
- Combine porcini mushrooms and boiling water in a bowl , cover with foil and let stand 20 minutes or until the mushrooms are soft.
- Drain the porcini mushrooms in a colander, reserving the liquid. Chopped the mushrooms.
- Heat olive oil in a dutch oven over medium heat. Add onion, salt, pepper, and pork.
- Cook 10 minutes until pork is brown and crumbly.
- Add cremini mushrooms, garlic, salt, and pepper, cooking for 15 minutes or until liquid almost evaporates, stirring occasionally.
- Add porcini mushrooms and cook for 1 minute.
- Add tomato paste, cooking for 2 minutes, stirring constantly.
- Add reserved porcini liquid and wine, cooking 1 minute while scraping the bottom of the pan to loosen the brown bits.
- Add tomatoes and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally, breaking up the tomatoes.
- Stir in milk, cook 2 minutes.
- Cook pasta. Drain and toss pasta into the sauce. Serve in a bowl with parmesan cheese sprinkled on top.