Sunday Night Dinner: Ragu Bolognese Stuffed Portobello Mushroom
6 tablespoons olive oil
2 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 tbsp diced garlic
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Salt and freshly ground black pepper
Directions (for Ragu Bolognese)
1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the 5 tbsp olive oil and butter over medium heat. Add the onions, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
2. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
Directions (for Roasted Mushroom)
1. Preheat oven to 450°F. Coat a roasting panwith cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Rub with about 1 tbsp olive oil and sprinkle with salt and pepper. Roast until tender, about 20 minutes.
3. When ready to serve, scoop the Ragu Bolognese into the roasted mushroom caps, top with a little Parmesan cheese. Serve with a little dinner salad and Italian bread.