I made a variation of Michael Chiarello’s (Food Network) recipe last night and it was scrumptuous. My favorite quote of the evening was when Emily said that “my sauce must be served in heaven!” I had 1 pound each of ground veal and ground pork that needed to be used. The recipe is as follows:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 sprigs fresh rosemary, chopped
- 1 pound ground veal
- 1 pound ground pork
- 2 ounces dry porcini mushrooms, soaked in 2 cups warm water for 15 minutes and chopped, liquid reserved
- 2 cups porcini juice, reserved from above
- 3 Tablespoons veal demi-glace (substitution: 2-3 beef bouillon cubes)
- 1 can diced tomatoes (28 oz)
- 1 cup canned or jarred marinara sauce (substitution: tomato sauce or V8)
- 1 cup dry white wine
- 1/3 cup finely chopped parsley leaves
- 1/8 cup Cognac (optional)
- Sea salt and freshly ground black pepper (to taste)
- 1/3 cup grated Parmesan
In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
Add the porcini juice, white wine and veal demi-glace to the meat and simmer for 10 minutes. Add the diced tomatoes and marinara, continue to simmer until desired coonsistency is reached (I like it fairly thick). Just before serving, stir in Cognac and simmer for another 5-10 minutes. Add the parsley.