Beef Recipes
Porcini Mushroom & Beef Bolognese
Preparation & Cooking Time: 2 1/4 hours
|
 |
|
| Ingredients: |
|
| 2 |
|
pounds ground beef (95% lean) |
| 1/2 |
|
teaspoon salt |
| 1/4 1/2 |
|
teaspoon pepper |
| 2 |
|
teaspoons olive oil |
| 1 |
|
large onion, chopped |
| 1 |
|
cup sliced cremini mushrooms |
| 3 |
|
ounces pancetta, finely chopped |
| 2 |
|
ounces prosciutto, finely chopped |
| 3 |
|
tablespoons minced garlic |
| 1 |
|
cup dry red wine |
| 2 |
|
cans (14 to 14 1/2 ounces each) ready-to-serve beef broth |
| 3/4 |
|
cup dried porcini mushrooms, broken into small pieces (~1 ounce) |
| 3/4 |
|
cup chopped sun-dried tomatoes, not packed in oil |
| 1/3 |
|
cup tomato paste |
| 1 |
|
tablespoon sugar |
| 1 |
|
tablespoon chopped fresh thyme |
| 8 |
|
cups hot cooked pasta |
|
|
sugar as desired |
|
|
Instructions: |
|
1. |
|
brown count 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. |
|
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, procini mushrooms, sun-dried tomatoes, tomato paste, sugar, and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes or until sauce thickens. Stir in additional sugar,a s desired. Serve over pasta. |
|
|
|
Makes 8 servings. |
|
|
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. | |
|
| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
|
|