RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6605
| View Recipe |
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| Recipe Name: |
Veal, Pork and Porcini Bolognese Sauce - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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