This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef, but I put my own spin on it and tweaked the measurements. I have followed his method and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bowties, but it literally means “butterflies” in Italian.  You can also use Fusilli, a short pasta shaped like a corkscrew. They both work well and absorb the sauce nicely.  It’s always a big hit in my kitchen, and perfect for feeding a small crowd.  This recipe brilliantly combines veal, beef, and pork, tomato paste, and porcini mushrooms to create a culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce had been simmering for hours.

Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium

Ingredients: 

6 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced

2- 2.5 pounds ground veal, beef, and pork divided equally

Salt and freshly ground black pepper

1/2 cup tomato paste

1 cup dry white wine

1 cup plain tomato sauce

14 oz. whole San Marzano tomatoes, crushed by hand

1/4- 1/2 cup reserve pasta water

1 pound farfalle pasta

1 handful of salt for the pasta water

6-8 ounces baby spinach, trimmed

½ cup freshly grated Pecorino Romano

Preparation: 

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a strainer, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add all the meat and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Deglaze with the wine and cook for 3-4 minutes. Add the strained porcini soaking liquid, the tomato sauce and crushed tomatoes. Bring to a quick boil. Reduce the heat to a very low simmer. Cook 15-20 minutes. Stir occasionally.

3. Bring pasta water to a boil. Add salt. Cook according to package directions or al dente. Drain. Add pasta and the reserve water into the meat mixture. Stir in the baby spinach and mix well until the pasta is nicely coated. Pour into a serving bowl and serve at once, with the grated Pecorino on the side.

Then end result will be a rich and thick meat sauce. If you like more sauce, add more tomatoes and pasta water.

My wine suggestions: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy or a Barco Reale di Carmignano red wine blend from Tuscany. The latter is made with mostly Sangiovese, Cabernet Sauvignon and Canaiolo.

I hope you will try this easy and delicious recipe. Please be sure to let me know when you make it.

Buon Appetito!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com