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Pork & Mushroom Bolognese - Cooking with Tami
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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!
Print Recipe
Servings: 6
Course: Main Course
Ingredients Method

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

Method
 

  1. Combine porcini mushrooms and boiling water in a bowl , cover with foil and let stand 20 minutes or until the mushrooms are soft.          
  2. Drain the porcini mushrooms in a colander, reserving the liquid.  Chopped the mushrooms.
  3. Heat olive oil in a dutch oven over medium heat.  Add onion, salt, pepper, and pork.
  4. Cook 10 minutes until pork is brown and crumbly.
  5. Add cremini mushrooms, garlic, salt, and pepper, cooking for 15 minutes or until liquid almost evaporates, stirring occasionally.
  6. Add porcini mushrooms and cook for 1 minute.
  7. Add tomato paste, cooking for 2 minutes, stirring constantly.
  8. Add reserved porcini liquid and wine, cooking 1 minute while scraping the bottom of the pan to loosen the brown bits.
  9. Add tomatoes and bring to a boil.  Reduce heat and simmer 30 minutes, stirring occasionally, breaking up the tomatoes.
  10. Stir in milk, cook 2 minutes.
  11. Cook pasta.  Drain and toss pasta into the sauce.  Serve in a bowl with parmesan cheese sprinkled on top.