4 to 6 dried porcini mushrooms |
6 tablespoons extra-virgin olive oil |
1/2 cup chopped onions |
1 tablespoon chopped garlic |
1 teaspoon minced fresh rosemary |
8 ounces (1 cup) ground veal |
4 ounces (1/2 cup) ground pork |
salt (preferably gray sea salt) and freshly ground pepper |
1/3 cup white wine |
3/4 cup veal stock (or quality chicken stock) |
1 tablespoon finely chopped fresh parsley |
1/4 cup marinara sauce or tomato puree |
2 tablespoons grated parmesan cheese, plus more for garnish |