beef bolognese with porcini mushrooms

I cooked again…so ya know I will want to share!

This is one of those recipes that I have been looking for.  It is family-friendly and a bit out of the ordinary for us.  The complete bonus is that it is healthy.

Whew.  That is a lot for one dish to do.  It is taken from the Texas Beef Council Recipe Book as a suggestion for a nutrient-rich Sunday Supper.

Let me show you how easy it is to make!

Beef Bolognese with Porcini Mushrooms Recipe

Ingredients

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

Instructions

1. Brown ground beef in stock pot over medium heat for 8 to 10 minutes breaking into 3/4-inch crumbles.  Remove from stock pot with slotted spoon and then season with salt and pepper.  Set aside after pouring off drippings.
2. In the same stock pot, heat olive oil over medium heat until hot.  Add onion, cremini mushrooms, pancetta, prosciutto and garlic.  Cook for 8 to 10 minutes or until onion is tender and most of the liquid is evaporated.
3. Add wine and bring to a boil.  Reduce heat and simmer 8 to 10 minutes or until liquid is reduced by half.
4. Return beef crumbles to stock pot.  Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme.  Bring to a boil.
5. Once it comes to a boil, reduce heat, cover and simmer for 45 minutes.
6. Uncover stock pot and continue to simmer for 15 minutes or until sauce thickens.  Stir in additional sugar if desired.

Serve over pasta.

I made one major modification:  My grocery store didn’t carry sun-dried tomatoes NOT packed in oil.  I ended up omitting them and just doubled the tomato paste.  It tasted great.

In fact, it tasted really great.

It is a large recipe and the left-overs were easily heated with yummy results.

I am really excited to be working again with the Texas Beef Council {some of my very favorite folks} over the next month to host a series of nutrient-rich family-friendly meals.

Watch for a weekend family recipe round-up here at June Cleaver Nirvana and join in on the fun on twitter with the #TXBeef hashtag.  There will even be a twitter party on March 6 8-9 CST!

Tagged as: making dinner, recipe, Texas Beef Council