PORCINI MUSHROOM AND BEEF BOLOGNESE

Porcini Mushroom and Beef Bolognese -- Perfect for a dinner party or crowd, this “pasta with meat sauce” is flavored with pancetta, prosciutto, red wine and sun-dried tomatoes resulting in nothing less than amazing.
Perfect for a dinner party or crowd, this “pasta with meat sauce” is flavored with pancetta, prosciutto, red wine and sun-dried tomatoes resulting in nothing less than amazing.
 
  • Total Recipe Time: 2-1/4 hours
  • Makes 8 servings

INGREDIENTS

  1. 2 pounds Ground Beef (95% lean)
  2. 1/2 teaspoon salt
  3. 1/4 to 1/2 teaspoon black pepper
  4. 2 tablespoons olive oil
  5. 1 large onion, chopped
  6. 1 cup sliced cremini mushrooms
  7. 3 ounces pancetta, finely chopped
  8. 2 ounces prosciutto, finely chopped
  9. 3 tablespoons minced garlic
  10. 1 cup dry red wine
  11. 2 cans (14 to 14-1/2 ounces each) ready-to-serve beef broth
  12. 3/4 cup dried porcini mushrooms, broken into small pieces (about 1 ounce)
  13. 3/4 cup chopped sun-dried tomatoes, not packed in oil
  14. 1/3 cup tomato paste
  15. 1 tablespoon sugar
  16. 1 tablespoon chopped fresh thyme
  17. 8 cups hot cooked pasta

INSTRUCTIONS FOR PORCINI MUSHROOM AND BEEF BOLOGNESE

  1. Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from stockpot with slotted spoon; season with salt and pepper. Set aside. Pour off drippings.
  2. 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.
  3. 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.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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