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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 ounce dried porcini 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) |
1 tablespoon minced garlic |
2 tablespoons tomato paste |
1/2 cup white wine |
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 |
Directions:
1. 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.
2. 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.
3. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.
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