Mushroom Bolognese

Food journalist and author Mark Bittman retooled classic bolognese sauce giving it less meat, more flavor, and the same luxurious creaminess as the traditional version.

"This smells incredible as it cooks, with a deep, earthy, mushroomy fragrance," praises Executive Food Editor Ann Taylor Pittman. "And the flavor lives up to the promise of the aroma."

Yield: 

6 servings (serving size: 3/4 cup sauce, about 3/4 cup pasta, about 1 tablespoon cheese, and 2 teaspoons parsley)
Total time: 1 Hour, 10 Minutes

Ingredients

• 1/2 ounce dried porcini mushrooms
• 1 cup boiling water
• 1 tablespoon olive oil
• 2 1/2 cups chopped onion
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 pound ground pork
• 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1 (14-ounce) can whole peeled tomatoes, undrained
• 1/4 cup whole milk
• 10 ounces uncooked whole-wheat spaghetti
• 1 tablespoon kosher salt
• 1 1/2 ounces Parmigiano-Reggiano cheese, grated
• 1/4 cup chopped fresh parsley

Preparation

1. 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.

2. 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.

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

Nutritional Information

Calories 344
Fat 8.6 g
Satfat 2.9 g
Monofat 3.8 g
Polyfat 1.1 g
Protein 22.1 g
Carbohydrate 49.6 g
Fiber 9.6 g
Cholesterol 34 mg
Iron 3.5 mg
Sodium 544 mg
Calcium 130 mg

Source:

http://www.myrecipes.com/