Spaghetti Bolognese

1/2 ounce dried porcini mushrooms
1/2 cup cold water
1 1/4 cups white wine
1/2 small carrot, peeled and chopped into rouch 1/2 inch pieces
1/2 small onion, chopped into 1/2 inch pieces
3 ounces pancetta, cut into 1/2 inch pieces
1 (28-ounce) can whole peeled tomatoes
1 1/2 Tbsp unsalted butter
1 garlic clove, chopped
1 tsp cane sugar
1 1/4 lbs meatloaf mix or equal amounts 80% lean ground beef, ground veal and ground pork
1 1/2 cups whole milk
2 Tbsp tomato paste
kosher salt
1/8 tsp fresh ground black pepper
1 lb spaghetti

  1. Rinse dried mushrooms with cold running water and add mushrooms to a small bowl with 1/2 cup cold water. Cover with plastic wrap and cut a steam vent with a small knife. Microwave for 30 seconds and let mushrooms sit in hot water until soft, about 5 minutes. Remove all the mushrooms and chop finely. Pour remaining liquid through a coffee filter to strain and save liquid separately from the mushrooms.
  2. Bring wine to a simmer in a nonstick skillet and cook to reduce the wine until you are left with about 2 TB of liquid. Set aside.
  3. Meanwhile, in a food processor, pulse the carrot until broken down into about 1/4 inch pieces. Add onion and pulse again about 10 times until vegetables are very finely minced, but not pureed. Transfer vegetables to a small bowl.
  4. Process the softened porcini until well ground. Transfer the porcini to the bowl with the carrots and onion.
  5. Process the pancetta until the pieces are no larger than about 1/8". Transfer to a small bowl.
  6. Pulse the tomatoes with their juices until they are chopped fine.
  7. Heat the butter in a 12-inch skillet over medium-high heat. Once butter has stopped foaming, add the pancetta and cook, stirring frequently, until pancetta is well browned. Add the carrot, onion, and porcini; cook, stirring frequently, about 4 minutes until vegetables are softened but not browned. Add the garlic and sugar and cook about 30 seconds. Add the ground meat, breaking meat into small 1/2" pieces with a wooden spoon. Cook for a minute or two and then add the milk, and continue to break the meat up into smaller pieces. Bring to a simmer then reduce the heat to medium. Continue to simmer and break the meat into small pieces, until most of the liquid has evaporated and the meat begins to sizzle, about 20 minutes.
  8. Stir in the tomato paste and stir to combine. Add the tomatoes, reserved porcini soaking liquid, 1/4 teaspoon of salt, and the pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer until the sauce is slightly thickened, but still moist, about 12-15 minutes. Stir in the reduced wine and simmer on low to combine flavors for about 5 minutes.
  9. Meanwhile, cook spaghetti in very well salted boiling water until al dente. Reserve about 1/2 cup of the pasta water and then drain cooked spaghetti. Return pasta to cooking pot.
  10. Add about 2 cups of the sauce to the spaghetti. Add 1/4 cup of the reserved pasta cooking water. Toss well and add additional pasta water if necessary to distribute the sauce.
  11. Divide pasta between individual bowls and top with extra sauce. Serve immediately.

 (Source recipe: Tastebook)