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| | | |  | | | Chef Richard’s Tip: For an impressive touch, drizzle a little good-quality truffle oil over this and other Italian dishes. Be sure to refrigerate truffle oil to keep it fresh.
Cook’s Tip: To easily chop sun-dried tomatoes, use a kitchen scissors to snip the tomatoes into small pieces.
Cook’s Tip: Pancetta is an Italian bacon that is cured but not smoked. Flavorful and slightly salty, it’s sliced into rounds of varying thickness from a sausage-shaped roll. Pancetta is available in Italian markets and some supermarkets.
Cook’s Tip: All that’s needed to finish this meal is a colorful green salad!
Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Porcini Mushroom and Beef Bolognese
2-1/4 hours
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Ingredients: |
| 2 |
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pounds ground beef (95% lean) |
| 1/2 |
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teaspoon salt |
| 1/4 to 1/2 |
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teaspoon black pepper |
| 2 |
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tablespoons olive oil |
| 1 |
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large onion, chopped |
| 1 |
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cup sliced cremini mushrooms |
| 3 |
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ounces pancetta, finely chopped |
| 2 |
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ounces prosciutto, finely chopped |
| 3 |
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tablespoons minced garlic |
| 1 |
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cup dry red wine |
| 2 |
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cans (14 to 14-1/2 ounces each) ready-to-serve beef broth |
| 3/4 |
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cup dried porcini mushrooms, broken into small pieces (about 1 ounce) |
| 3/4 |
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cup chopped sun-dried tomatoes, not packed in oil |
| 1/3 |
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cup tomato paste |
| 1 |
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tablespoon sugar |
| 1 |
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tablespoon chopped fresh thyme |
| 8 |
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cups hot cooked pasta |
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Instructions: |
| 1. |
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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. |
| 2. |
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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. |
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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. |
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| Makes 8 servings. |
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| | | | | 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. |
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