- 1/2 ounce dried porcini mushrooms
- Boiling water
- 1/2 cup extra-virgin olive oil
- 1 pound ground veal
- 1/2 pound ground pork
- Sea salt
- Freshly ground pepper
- 1 onion, finely chopped
- 2 teaspoons minced rosemary
- 4 garlic cloves, minced
- 2/3 cup dry white wine
- 1 1/2 cups chicken stock or low-sodium broth
- 1/2 cup prepared marinara sauce
- 1/4 cup finely chopped parsley
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 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.
- 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.
- 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.
The sauce can be refrigerated for up to 2 days.