Hearty Red Sauce

From Yankee Magazine

Sauces, Salad Dressings Recipes

Yield: About 10 cups

This is a variation on the classic Italian bolognese sauce. Adding dried porcini mushrooms gives a woodsy flavor. Porcini are sold at many supermarkets and at gourmet and natural foods shops.

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large onions, chopped
• 5 cloves garlic, minced
• 1 carrot, peeled and chopped fine
• 1 stalk celery, chopped fine
• 3/4 cup dried porcini mushrooms, rinsed and soaked in hot water
• 3/4 pound ground beef
• 3/4 pound ground pork
• 2/3 cup half-and-half
• 3/4 cup red wine
• 1 teaspoon allspice
• 1 teaspoon fresh black pepper
• 3/4 teaspoon salt
• 3 15-ounce cans tomato sauce
• 1 14.5-ounce can stewed tomatoes, chopped

Heat oil and butter in a heavy large pot over medium heat. Saute onions, garlic, carrot, and celery until tender and beginning to brown. Drain porcini, reserving soaking liquid. Add mushrooms, beef, and pork to mixture and cook, stirring regularly, until meat separates and is lightly browned. Add half-and-half and cook 5 minutes, stirring regularly. Add wine, reserved mushroom liquid, allspice, pepper, and salt; cook 7 minutes, stirring regularly. Add tomato sauce and tomatoes. Reduce heat to low and cook slowly, about 2 hours, stirring occasionally. Serve or freeze in plastic freezer bags.

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