My family loved this recipe! The flavors are complex and astonishingly tasty. It does take time to make but is certainly worth the effort!
Porcini Meat Sauce
Yield: Makes about 12 cups, enough for about 2 pounds spaghetti; 8 to 12 servings
More From Sunset
Amount per serving
- Calories: 218
- Calories from fat: 54%
- Protein: 16g
- Fat: 13g
- Saturated fat: 4.4g
- Carbohydrate: 9.6g
- Fiber: 1.8g
- Sodium: 424mg
- Cholesterol: 58mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Sauces/Condiments