Thursday, October 14, 2010

Mushroom Bolengese

The recipe calls for ground pork, although you could use ground turkey, chicken or even beef.  The ground pork was really good with the two different mushroom types.

*1/2 oz dried porcini mushrooms
*1 Cup boiling water
*1 Tbsp olive oil
*2 1/2 cups chopped onion
*3/4 teas kosher salt, divided
*1/2 teas freshly ground black pepper, divided
*1/2 pound ground pork
*8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
*1 Tbsp minced garlic
*2 Tbsp tomato paste
*1/2 cup white wine
*1 (14oz) can whole peeled tomatoes, undrained
*1/4 cup whole milk
*10 oz uncooked whole wheat pasta
*1 1/2 oz Parmigiano-Reggiano cheese, grated
*1/4 cup chopped fresh parsley


1. Combine porcini mushrooms and boiling water in a bowl; cover and let stand 20 minutes or until soft.  Drain porchini's in a colander lined with a paper towel or cloth over a bowl, reserve liquid.  Rinse and chop the porchini mushrooms.

2. Heat olive oil in a dutch oven over med-high heat.  Add onion, 1/2 teas salt, 1/4 teas pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork.  Add cremini mushrooms, garlic, remaining 1/4 salt and pepper; cook 15 minutes or until liquid has evaporated. 

3. Add porchini mushrooms, cook 1 minutes.  Add tomato paste; cook 2 minutes, stirring constantly.  Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits.  Add tomatoes; bring to a boil.  Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary.  Stir in milk; cook 2 minutes.

4.  Cook pasta according to package directions, adding 1 Tbsp salt to cooking water.  Drain, toss pasta with sauce; top with cheese and parsley.


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