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Quick Bolognese Sauce
© Christina Holmes

Quick Bolognese Sauce

  • SERVINGS: Makes 5 cups

This meaty sauce from Michael Chiarello is a terrific version of the classic.

Slideshow: Meaty Pastas


  1. 1/2 ounce dried porcini mushrooms
  2. Boiling water
  3. 1/2 cup extra-virgin olive oil
  4. 1 pound ground veal
  5. 1/2 pound ground pork
  6. Sea salt
  7. Freshly ground pepper
  8. 1 onion, finely chopped
  9. 2 teaspoons minced rosemary
  10. 4 garlic cloves, minced
  11. 2/3 cup dry white wine
  12. 1 1/2 cups chicken stock or low-sodium broth
  13. 1/2 cup prepared marinara sauce
  14. 1/4 cup finely chopped parsley
  15. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  1. Cover the porcini with boiling water and let stand until softened, about 20 minutes. Drain the mushrooms, reserving 1/4 cup of the soaking liquid. Finely chop the porcini.
  2. Meanwhile, in a large saucepan, heat the oil until shimmering. Add the veal, pork and a generous pinch each of salt and pepper; cook over moderate heat, breaking up the meat with a spoon, until barely pink, about 7 minutes. Add the onion and rosemary and cook until the onion is softened and just starting to brown, about 7 minutes.
  3. Add the garlic and chopped porcini to the meat and cook until fragrant, about 2 minutes. Add the wine and the 1/4 cup of porcini soaking liquid and cook, stirring occasionally, until almost evaporated, about 5 minutes. Add the stock and marinara sauce and bring to a boil. Cover partially and cook over moderately low heat until slightly reduced, about 7 minutes. Stir in the parsley and 2 tablespoons of the grated cheese. Transfer to a bowl and garnish with the remaining 2 tablespoons of grated cheese.
Make Ahead
The sauce can be refrigerated for up to 2 days.
Serve With
Polenta By the Yard.