This recipe (and photo), courtesy of Foodland Ontario, foodlandontario.ca, will prompt you to get cooking.
This variation of the classic meat-based sauce can be tossed with pasta or used for sloppy joes or lasagna.
Preparation Time: 15 minutes
Soaking Time: 30 minutes
Cooking Time: 75 minutes
Makes 6 to 8 servings
1/2 oz (14 g) dried porcini mushrooms (about 1/2 cup/125 mL)
1/2 cup (125 mL) boiling water
2 tbsp (25 mL) vegetable oil
500 g each Ontario lean ground beef and Ontario lean ground pork
4 slices Ontario bacon, chopped (about 125 g)
1 pkg (227 g) Ontario cremini mushrooms, thinly sliced
1Ontario Onion, chopped
3 cloves Ontario garlic, minced
2 Ontario carrots, diced
2 stalks Ontario celery, diced
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) tomato paste
1 bay leaf
2 cans (28 oz/796 mL) diced tomatoes
In heatproof bowl, cover porcini mushrooms with boiling water; soak for 30 minutes, until softened. Meanwhile, in large pot or Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add beef, pork, bacon and cremini mushrooms; cook, stirring often and breaking up meat with wooden spoon, for about 12 minutes, until meat is browned and mushrooms have released liquid and are golden brown. Using slotted spoon, transfer meat mix to large bowl; set aside. Drain fat from pot.
Meanwhile, drain soaked porcini mushrooms, discarding liquid. Mince mushrooms; set aside.
Return pot to medium-high heat; add remaining oil. Add onion, garlic, carrots, celery, thyme, salt and pepper. Cook, stirring, for about 4 minutes, until softened. Stir in tomato paste. Add bay leaf and tomatoes.
Return meat mixture and soaked mushrooms to pot; bring to boil. Reduce and simmer, stirring occasionally, for about 50 minutes, until sauce is thickened.
Tip: You can substitute any kind of dried mushrooms for the porcini.
Nutritional Information:
1 serving (when recipe serves 8)
PROTEIN: 33 grams
FAT: 23 grams
CARBOHYDRATE: 31 grams
CALORIES: 463
FIBRE: 5 grams
SODIUM: 650 mg
