Ingredients:
|
Directions:
Soak porcinis in warm water for 15 minutes, chop them. Strain and reserve 2 tablespoons of the liquid.
In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
Add the wine and porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and parsley, and cook for 2 minutes. Add the marinara and water. Reduce the heat and simmer for 3 to 4 minutes.
Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some additional hot water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan. |
|