15 g dried porcini mushrooms, rehydrated in microwave for 30 secs, soaking water reserved
1 1/4 c sweet white wine, reduced to 2 tb
1/2 small carrot
1/2 onion
85 g pancetta
1 can tomatoes
1 1/2 tb butter
1 clove garlic, minced
500 g equal parts beef, veal, pork mince c. 20% fat
1 1/2 c milk
3 tb tomato paste
Finely chop vegetables and pancetta, or pulse in food processor.
Cook pancetta in butter until browned, add carrot, onion, porcini and cook until soft. Add garlic, cook until fragrant. Add meat, breaking it up quickly, cook for 1 min, add milk and simmer briskly until mostly evapourated and meats starts to sizzle. Stir in tomato paste. Add tomatoes and porcini water. Season. Simmer until liquid reduced to your taste, stir in wine and cook briefly.
Serve over pasta with grated parmesan.
Source: 'The New Best Recipe'
