Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside. | 2. Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside. | 3. Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses. | 4. Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes. | 5. Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1/2	ounce	dried	12.6083	0.0	2.805	0.0708
white wine	1 1/4	cups	sweet	12.6083	0.0	2.805	0.0708
carrot	1/2	cup	peeled chopped	26.24	6.1312	0.5952	0.1536
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
pancetta	3	ounces	cut	12.6083	0.0	2.805	0.0708
tomato juice	1	can	crushed	61.934	12.8604	3.0967	1.0565
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
meatloaf mixture beef veal pork	1 1/4	1/4	ground ground ground	12.6083	0.0	2.805	0.0708
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
table salt				-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
pasta	1			19.5611	2.8349	0.4366	0.6549
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.