Porcini Mushroom and Beef Bolognese

Be the first to rate this recipe!

Servings
   Serves 8

Prep Time
   30 minutes

Cook Time
   1 hour

Cooking Methods
   Braising
   Stewing

Beef Type
   Ground Beef

Ingredients

• 2 lbs. ground beef (95% lean)
• 1/2 tsp. salt
• 1/4-1/2 tsp. black pepper
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 cup sliced cremini mushrooms
• 3 oz. pancetta, finely chopped
• 2 oz. prosciutto, finely chopped
• 3 Tbsp. minced garlic
• 1 cup dry red wine
• 2 cans (14 to 14-1/2 oz. each) ready-to-serve beef broth
• 3/4 cup dried procini mushrooms, broken into small pieces (approx. 1 oz.)
• 3/4 cup chopped sun-dried tomatoes, not packed in oil
• 1/3 cup tomato paste
• 1 Tbsp. sugar
• 1 Tbsp. chopped fresh thyme
• 8 cups hot cooked pasta

Instructions

Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon; season with salt and pepper. Set aside. Pour off drippings.

In same stockpot, heat oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic; cook 8 to 10 minutes or until onion is tender and most of the liquid has evaporated, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until liquid is reduced by half.

Return beef crumbles to stockpot. Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 10 to 15 minutes or until sauce thickens. Stir in additional sugar, as desired. Serve over pasta.

Tips from Our Cook

Chef Richard

Nutritional Information

Nutrition information per serving: 313 calories; 13 g fat (6 g saturated fat; 3 g monounsaturated fat); 88 mg cholesterol; 1014 mg sodium; 14 g carbohydrate; 2.4 g fiber; 33 g protein; 7.4 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 19.8 mcg selenium; 6.3 mg zinc.