Rated 4 out of 5 based on 2 votes
- 15 g dried porcini mushrooms
- 1/4 cup light olive oil
- 50 g unsalted butter
- 1 x small onion (finely chopped)
- 1 x small carrot, finely chopped
- 1 x celery stick, finely chopped
- 1 clove garlic, crushed
- 100 g pancetta, finely chopped
- 200 g pork mince
- 200 g veal mince
- 1 Tbls tomato paste
- 1 cup red wine
- 400 g tomato passata
- 2 x bay leaves
- 1 Tbls chopped basil
Place porcini in a bowl. Cover with hot water. Soak for 15 mins, until soft. Drain and chop.
Meanwhile, heat oil and butter in a flameproof casserole pan on medium. Cook onion, carrot, celery and garlic for 5 mins, until slightly soft. Add pancetta. Cook for 3 4 mins, until brown. Increase heat to high. Add pork and veal mince and cook, stirring to break up any lumps, for 10 mins, until brown. Season.
Add tomato paste. Cook for 3 mins, until slightly darkened. Add wine. Simmer for 10-12 mins, until absorbed. Add tomato passata. Bring to boil. Reduce heat to low. Add porcini and bay leaves. Cover. Simmer, stirring every 30 mins, for 2 hrs, until reduced. Season.
Uncover. Cook for 1 hr, until thick. Stir in basil.
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Sounds amazing! I’ll have to give this one a go.