RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1077
| View Recipe |
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| Recipe Name: |
Veal, Pork and Porcini Bolognese Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.30
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve atop Soft Polenta. |
| Comments: |
If using for pasta, use pasta water instead of hot water in the recipe.
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Ingredients:
1 Pound veal, ground
1 to taste salt and pepper
0.75 Cup stock, veal
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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. |
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Tra Vigne Marinara Sauce
(Add to shopping list) :
1 Tablespoon parsley, flat-leaf chopped
1 Large basil, fresh stem with leaves removed
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Directions:
Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and sauté until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt.
Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving. |
Soft Polenta
(Add to shopping list) :
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Directions:
In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
The polenta can be made ahead and reheated: add ¼ to ½ cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving. |
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| Nutrition per Serving: |
| Calories: |
562 |
Total Carbs: |
4.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
140.4 |
Fat: |
42.2 |
Protein: |
34.02 |
| Fiber: |
9.90 |
Sodium: |
30.66 |
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