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Porcini Meat Sauce

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

Porcini Meat Sauce

James Carrier

 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
Step 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.

Step 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.

Step 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.

Step 4

Nutritional analysis per serving of sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 218Calories from Fat 54
% Daily Value *
Total Fat 13g20%

Saturated Fat 4.4g23%
Cholesterol 58mg20%
Sodium 424mg18%
Total Carbohydrate 9.6g4%

Dietary Fiber 1.8g8%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.