bolognese1This is a pretty typical Sunday “cheat” meal at the Murphy household. Serve with gluten free pasta and some red vino and enjoy!

1 oz. dried porcini mushrooms (optional)
About 3/4 - 1 cup hot water, if using dried mushrooms
2 Tbs. unsalted butter
2 Tbs. olive oil
1 1/2 cups finely chopped yellow or red onion
2/3 cup peeled and finely chopped carrot
1/2 cup finely chopped celery
1 lb. ground beef or half beef and half pork
1 cup white wine
3 Tbs. tomato paste
1 tsp. salt
1 tsp. ground pepper
1/2 tsp. ground nutmeg
4 cups beef broth, heated
1 to 2 cups heavy cream (optional)

Preparation
If using dried porcini, place in a bowl, add the hot water to cover and let soak until softened, about 1 hour. Remove the porcini, squeezing out the excess water, and chop finely. Line a small sieve with cheesecloth, place over a bowl and pour the soaking liquid through it. Set the mushrooms and liquid aside separately.

In a large sauté pan over medium heat, melt the butter with the oil. Add the onion, carrot and celery and sauté until lightly colored, about 15 minutes. Add the meat and cook, stirring often, until browned, about 10 minutes. Add the wine and cook until evaporated, 8 to 10 minutes. Stir in the tomato paste, then add the salt, pepper, nutmeg, broth and the porcini and strained soaking liquid, if using. Bring to a boil, cover partially, reduce the heat to low and simmer gently, stirring from time to time, until the flavors are fully blended, about 2 hours.

Taste and adjust the seasonings. If desired, add the cream or milk to round out the flavor, pouring it in slowly until the sauce has a pleasant richness.

Pass the Parmesan cheese at the table. Serves 4

{31 Jan 2010}