Food journalist and author Mark Bittman retooled classic bolognese sauce giving it less meat, more flavor, and the same luxurious creaminess as the traditional version.
PREPARATION
Step 1 Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.
Step 2 Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. 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.
Step 3 Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.
INGREDIENTS
1/2 ounce dried porcini mushrooms 1 cup boiling water 1 tablespoon olive oil 2 1/2 cups chopped onion 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 pound ground pork 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds) 1 tablespoon minced garlic 2 tablespoons tomato paste 1/2 cup white wine 1 (14-ounce) can whole peeled tomatoes, undrained 1/4 cup whole milk 10 ounces uncooked whole-wheat spaghetti 1 tablespoon kosher salt 1 1/2 ounces Parmigiano-Reggiano cheese, grated 1/4 cup chopped fresh parsley
NUTRITION INFORMATION
Serving Size: 1 (360 g) Servings Per Recipe: 4
Calories 204.8 Calories from Fat 71 35% Total Fat 7.9 g 12% Saturated Fat 1.2 g 5% Cholesterol 0 mg 0% Sodium 939.2 mg 39% Total Carbohydrate 22.2 g 7% Dietary Fiber 5.6 g 22% Sugars 14 g 56% Protein 7.7 g 15%
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