Pasta With Bolognese Sauce
|Boiling water||2 Cup (32 tbs)|
|Dried porcini mushroom||1 Ounce|
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped carrot||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Ground chuck||1⁄2 Pound|
|Ground turkey||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Canned no salt added whole tomatoes||58 Ounce, undrained and chopped (4 cans, 14 1/2-ounce each)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Dried whole oregano||1 Teaspoon|
|Dried whole thyme||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Hot cooked pasta||5 Cup (80 tbs) (cooked without salt or fat)|
Pour 2 cups boiling water over mushrooms; let stand 10 minutes.
Drain mushrooms through 2 layers of cheesecloth, reserving 1 cup liquid.
Coarsely chop mushrooms, and set aside.
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, carrot, celery, and garlic; saute until tender.
Add ground chuck, turkey, and veal; continue cooking until meat is browned, stirring to crumble.
Drain and pat dry with paper towels.
Wipe pan drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven.
Bring mixture to a boil, and boil 2 minutes.
Add reserved mushrooms and 1 cup liquid, tomatoes, bay leaves, salt, and pepper.
Bring mixture to a boil; cover, reduce heat, and simmer 3 hours, stirring occasionally.
Remove and discard bay leaves.
Stir in milk, oregano, rhyme, and nutmeg.