Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour 10 Mins
Yield
6 servings (serving size: 3/4 cup sauce, about 3/4 cup pasta, about 1 tablespoon cheese, and 2 teaspoons parsley)

How to Make It

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.

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Ratings & Reviews

kodonnell's Review

crusnock
March 19, 2014
I was quite pleasantly surprised by this recipe. The reviews were very mixed and I was not sure how it was going to turn out. It was actually very good. I used four gloves of garlic, and added nutmeg and cayenne pepper. I used 1 oz of porcini mushrooms and only 8 oz portabella mushrooms. I served it mini penne. The sauce was even better the next day. My very picky husband gave it a thumbs up!

NancyCohn's Review

CherylT
March 17, 2013
The basic recipe was good, but I think it needed a few tweaks. First, I added some chopped carrots, and some extra salt. I also added about a teaspoon of nutmeg and a half teaspoon of cayenne. The next time I make this, I will use half and half instead of milk, the calorie difference is minute.

crusnock's Review

kodonnell
April 26, 2012
I had high hopes for this recipe, but neither my husband and I were that thrilled with it. Considering all of the other fabulous CL recipes, we won't make this one again.

JimMarltonNJ's Review

lsdesign
March 13, 2012
Outstanding! Rich full flavors. I made this by myself for my wife and I. It didn't take very long, even with cutting the mushrooms by hand. I will be serving this to guests.

mousse's Review

jenniferkatie
October 13, 2011
Very underwhelming. Am trying to rescue the blandness now by adding umami paste, more garlic, lemon salt, balsamic syrup, a little cayenne, tomato powder, porcini powder...hoping it helps

ttsholland's Review

NancyCohn
April 24, 2011
I was disappointed by this sauce, very bland, the texture wasn't that of a true bolognese, likely needed a lot more time to simmer, I used an immersion blender to make it appear more like a bolognese which helped. Had to add red pepper flakes at the table for a bit of zing. Maybe it will improve with age.

78jessica's Review

sjouellette
March 29, 2011
This had a good taste though the texture was off because I chopped the mushrooms in the food processor and they ended up being very fine. Either blend the mushrooms so they are completely smooth, or chop them by hand so they are chunkier. I used a full pound of pork and replaced the whole tomatoes with tomato sauce. I also mixed about 2-3 dried parsley in the sauce at the end rather than the fresh.

jln156's Review

jln156
January 25, 2011
I had much higher expectations for this recipe. Although it has a very meaty texture from the mushrooms, I agree with the others who felt it was bland. I will not be making this again without reworking it significantly.

bellymama's Review

cjbuddy
January 10, 2011
This was good, but not as great as I had hoped it would be. It was definitely hearty and meaty, but I thought it could use some of the other flavors traditionally found in bolognese. I think I'll try it again adding carrots, celery and nutmeg.

pogomiss's Review

peach5757
January 03, 2011
OMG! I made this for lunch when I was home one day. Happened to have everything either in the freezer or leftover from the holidays excpet the pork. Made it completely vegetarian - no beef or pork. Wine - Chardonnay box that I use for cooking. Used Barilla Plus boxtie pasta. What a lunch treat. Will definitely make again.Is probably excellent with the pork too! Highly recommend! And it made the house smell spectacular!