James Carrier
Ingredients
- 1/2 ounce dried porcini mushrooms (about 1/3 cup)
- 2 tablespoons olive oil
- 1 pound ground veal or ground beef (sirloin)
- 1 pound ground pork
- 2 tablespoons chopped parsley
- 1 tablespoon minced garlic
- 3 cans (28 oz. each) crushed or ground tomatoes
- 1/4 teaspoon dried oregano
- About 1/4 teaspoon salt
- About 1/8 teaspoon pepper
Nutrition Information
- calories 218
- caloriesfromfat 54 %
- protein 16 g
- fat 13 g
- satfat 4.4 g
- carbohydrate 9.6 g
- fiber 1.8 g
- sodium 424 mg
- cholesterol 58 mg
How to Make It
-
In a small bowl, soak mushrooms in 1 cup hot water until soft, about 15 minutes. Gently rub under water to release grit, then lift out (reserve liquid); finely chop mushrooms.
-
Meanwhile, pour oil into a 6- to 8-quart pan over medium-high heat. When hot, add veal, pork, parsley, and garlic. Stir constantly, breaking meat into small pieces, until browned, 5 to 8 minutes.
-
Stir in tomatoes, oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; carefully pour in reserved soaking liquid, leaving grit behind. Bring to a boil, then lower heat, cover, and simmer, stirring occasionally, until tomatoes are broken down and sauce is thick, about 1 1/2 hours. Add salt and pepper to taste.
-
Nutritional analysis per serving of sauce.
You May Like
