Porcini Meat Sauce

Yield: Makes about 12 cups, enough for about 2 pounds spaghetti; 8 to 12 servings

Ingredients

• 1/2  ounce  dried porcini mushrooms (about 1/3 cup)
• 2  tablespoons  olive oil
• 1  pound  ground veal or ground beef (sirloin)
• 1  pound ground pork
• 2  tablespoons  chopped parsley
• 1  tablespoon  minced garlic
• 3  cans (28 oz. each) crushed or ground tomatoes
• 1/4  teaspoon  dried oregano
• About 1/4 teaspoon salt
• About 1/8 teaspoon pepper

Preparation

1. In a small bowl, soak mushrooms in 1 cup hot water until soft, about 15 minutes. Gently rub under water to release grit, then lift out (reserve liquid); finely chop mushrooms.

2. Meanwhile, pour oil into a 6- to 8-quart pan over medium-high heat. When hot, add veal, pork, parsley, and garlic. Stir constantly, breaking meat into small pieces, until browned, 5 to 8 minutes.

3. Stir in tomatoes, oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; carefully pour in reserved soaking liquid, leaving grit behind. Bring to a boil, then lower heat, cover, and simmer, stirring occasionally, until tomatoes are broken down and sauce is thick, about 1 1/2 hours. Add salt and pepper to taste.

Nutritional analysis per serving of sauce.

Nutritional Information

Calories:

218 (54% from fat)

Protein:

16g

Fat:

13g (sat 4.4)

Carbohydrate:

9.6g

Fiber:

1.8g

Sodium:

424mg

Cholesterol:

58mg