Rating: 3.5 stars
28 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 2
Mark Bittman
Recipe by Cooking Light October 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:
1 hr 10 mins
Yield:
6 servings (serving size: 3/4 cup sauce, about 3/4 cup pasta, about 1 tablespoon cheese, and 2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.

Nutrition Facts

344 calories; fat 8.6g; saturated fat 2.9g; mono fat 3.8g; poly fat 1.1g; protein 22.1g; carbohydrates 49.6g; fiber 9.6g; cholesterol 34mg; iron 3.5mg; sodium 544mg; calcium 130mg.
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