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James Carrier Photo by: James Carrier

Porcini Meat Sauce

Sunset SEPTEMBER 2003

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


  • 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.

Nutritional Information

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

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Porcini Meat Sauce Recipe