Mushroom Bolognese

This dish is an interesting twist on a standard bolognese, which is usually made with beef.  Don't be fooled - this isn't even a vegetarian recipe.  It's got ground pork, rendering it unsafe for both vegetarians and people keeping kosher.  I consider it a gateway dish to a carnivorous lifestyle - take the meaty flavor of mushrooms, and introduce some pork in there.  Kind of like using electronic cigarettes to get started on smoking.  Anyway, it's another recipe poached from Cooking Light, so at least it's fairly healthy.  Having a food processor will save you a few minutes; using a meat grinder instead of just buying ground pork will add them back.  And of course, since I refuse to learn my lesson, making your own pasta will tack on another hour or two.

Mushroom (and pork) bolognese

Mushroom Bolognese
from Cooking Light, October 2010

• 1/2 ounce dried porcini mushrooms (I used a mix of wild mushrooms)
• 1 cup boiling water
• 1 tablespoon olive oil
• 2 1/2 cups chopped onion
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 pound ground pork
• 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
• 2 tablespoons minced garlic
• 2 tablespoons tomato paste
• 1/2 cup white wine (I use dry vermouth)
• 1 (14-ounce) can whole peeled tomatoes, undrained
• 1/4 cup whole milk
• 10 ounces uncooked whole-wheat spaghetti
• 1 tablespoon kosher salt
• 1 1/2 ounces Parmigiano-Reggiano cheese, grated
• 1/4 cup chopped fresh parsley

Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini. Chop your button mushrooms and onions separately, and have everything ready.

Still looking for opportunities to use the food processor.  I got an uneven cut on these, but it worked out okay

This is the bulk of what you need to make this dish, plus some tomatoes, wine, and milk

Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.

Brown the meat.  I might use cast iron next time

After cooking the button mushrooms, add the chopped rehydrated porcini.  I used a mix of wild mushrooms

The mixture, after simmering for 30 minutes but before adding the milk

Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.