Porcini Meat Sauce

Porcini Meat Sauce Recipe
James Carrier

Yield:

Makes about 12 cups, enough for about 2 pounds spaghetti; 8 to 12 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

1. 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.

2. 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.

3. 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.

Note:

September 2003
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