Porcini Mushroom and Beef Bolognese

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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 porcini 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.

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.