I can’t say enough about making pasta and pasta sauces; yum is really the best word. If you don’t have time to make pasta, please buy good pasta, for the few dollars more it is the difference between a good meal and an amazing meal.
On Sunday it was all about the sauce, I wasn’t even going to post since I didn’t use a recipe. My mom and a good friend asked so here we go, enjoy!
At the end, I remove about half of the sauce from the pot, then add the pasta and mixed until well coated, then I put the pasta in the serving bowl and topped with as much remaining sauce as desired and shredded Parmesan. For the pasta below, I cooked ~1 lb. of pappardelle and had 1 quart of sauce to freeze.
Entrées, Italian, Pastas, Sauces and Marinades
Prep 30 mins ∙ Cook 2 hrs ∙ Makes Sauce for 1½ -2 lbs. pasta ∙ Difficulty Easy
- ½ cup porcini mushrooms, dried
- ½ cup water, hot
- 1½-2 onions, sweet (can use some red)
- 2 ribs celery
- 2 carrots, peeled
- 1 tsp. thyme, fresh
- 3-4 tbsp. Italian parsley, fresh
- 3 cloves garlic, minced
- 2-3 tbsp. olive oil
- ¼ cup unsalted butter
- 4 oz pancetta
- 1 lb ground beef
- 1 lb ground pork
- 3-4 tbsp. tomato paste
- 1 cup dry red wine
- 28 oz. tomatoes, crushed or petite diced
- ~¼ cup heavy cream
- sea salt (to taste)
- freshly ground black pepper (to taste)
Soak the porcini mushrooms in the hot water for 30 minutes.
While they soak, finely chop the onions, celery, carrots, parsley, and thyme (for ease use a food processor).
When the mushrooms are done soaking, strain through fine strainer lined with cheesecloth into a cup to remove the silt and reserve the soaking water. Rinse the mushrooms with cold water and coarsely chop.
Preheat a large, heavy-bottomed pot over medium heat. Once hot, melt the butter with the oil, then add the vegetables and garlic; cook until translucent, paying attention so that the onions do not brown, about 10 minutes.
Finely chop the pancetta (or, ideally, cut it into quarters and then pulse it in a food processor until ground). Once the vegetables are translucent, add all of the meat and increase the heat to high. Let the meat just brown, stirring frequently, for about 10 minutes.
When brown, add the tomato paste, red wine, mushrooms, and mushroom water. Stir to combine then cook until the alcohol is mostly cooked out. Add the tomatoes, heavy cream, and salt and pepper to taste. Stir to combine and bring to a boil, then reduce the heat to low and let simmer for 1 to 1½ hours, stirring occasionally, to prevent it from sticking or scorching until very thick.