Quick Bolognese
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil1 cup
Onion (chopped)1 tbsp
Garlic (chopped)1 tsp
Rosemary (minced fresh)1 cup
Ground Veal4.5 cup ounces
Ground Pork1 cup
White Wine1 cup
Marinara SauceDirections:
1
Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes
2
Drain, reserving the liquid, then chop the porcini
3
Start a large pot of salted water boiling for your pasta
4
Saute the onions: Heat the olive oil in a large skillet over medium heat
5
Add the onions and cook gently to "sweat," about 2 minutes
6
Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned
7
Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon
8
Cook 2 minutes; season with salt and pepper
9
Add the mushrooms; cook for about 4 minutes to caramelize the meat
10
Meanwhile, boil the pasta
11
Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate
12
Add the stock and parsley; cook for 2 minutes
13
Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes
14
Toss with cooked pasta and the parmesan
15
Garnish with more cheese
16
Photograph by James Baigrie