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Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:18Yield:18 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:18Yield:18 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:18
Servings:
18
Yield:18 servings
Yield:
18 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓ouncedried porcini mushrooms1cupboiling water2tablespoonsextra-virgin olive oil1 ¼poundsground pork1poundlean ground beef8ouncesground veal2stalkscelery, minced1mediumcarrot, minced1mediumonion, minced12clovesgarlic, minced2tablespoonsminced fresh parsley4(28 ounce) canswhole peeled tomatoes, preferably San Marzano, coarsely chopped4tablespoons(1/2 stick) unsalted butter1 ½teaspoonssalt
Cook Mode(Keep screen awake)
Ingredients
⅓ouncedried porcini mushrooms
1cupboiling water
2tablespoonsextra-virgin olive oil
1 ¼poundsground pork
1poundlean ground beef
8ouncesground veal
2stalkscelery, minced
1mediumcarrot, minced
1mediumonion, minced
12clovesgarlic, minced
2tablespoonsminced fresh parsley
4(28 ounce) canswhole peeled tomatoes, preferably San Marzano, coarsely chopped
4tablespoons(1/2 stick) unsalted butter
1 ½teaspoonssalt
DirectionsCombine mushrooms and water in a medium heatproof bowl. Set aside.Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.Remove the sauce from the heat and stir in butter and salt.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, March 2019
Directions
Combine mushrooms and water in a medium heatproof bowl. Set aside.Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.Remove the sauce from the heat and stir in butter and salt.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Combine mushrooms and water in a medium heatproof bowl. Set aside.
Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.
Remove the sauce from the heat and stir in butter and salt.
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, March 2019
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Nutrition Facts(per serving)209Calories13gFat8gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
