I cooked again…so ya know I will want to share! This is one of those recipes that I have been looking for. It is family-friendly and a bit out of the ordinary for us. The complete bonus is that it is healthy.

Beef bogognese with porcini mushrooms recipe by KidsActivitiesBlog.Com. June Cleaver Nirvana
Let’s make beef bolognese with porcini mushrooms!

Let’s make beef bolognese with porcini mushrooms recipe

Whew! That is a lot for one dish to do. This is taken from the Texas Beef Council Recipe Book as a suggestion for a nutrient-rich Sunday Supper.

Let me show you how easy it is to make!

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Beef Bolognese with Porcini Mushrooms ingredients

  • 2 lbs ground beef {95% lean}
  • 1/2 t salt
  • 1/2 t pepper
  • 2 T olive oil
  • 1 onion, chopped
  • 1 cup sliced cremini mushrooms
  • 3 oz pancetta, finely chopped
  • 2 oz prosciutto, finely chopped
  • 3 Tbsp minced garlic
  • 1 cup dry red wine
  • 2 cans {14 oz each} ready-to-serve beef broth
  • 3/4 cup dried porcini mushrooms, broken into small pieces
  • 3/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 1/3 cup tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp fresh thyme, chopped
  • 8 cups hot cooked pasta
recipe steps 1 to 6
Here’s how to make beef bolognese with porcini mushrooms.

directions to make Beef Bolognese with Porcini Mushrooms

Step 1

Brown ground beef in a stockpot over medium heat for 8 to 10 minutes, breaking into 3/4-inch crumbles. Remove from the stockpot with a slotted spoon and then season with salt and pepper. Set aside after pouring off the drippings.

Step 2

In the same stockpot, heat olive oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic. Cook for 8 to 10 minutes or until the onion is tender and most of the liquid has evaporated.

Step 3

Add the wine and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes or until the liquid is reduced by half.

Step 4

Return the beef crumbles to the stockpot. Stir in the broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar, and thyme. Bring to a boil.

Step 5

Once it comes to a boil, reduce heat, cover, and simmer for 45 minutes.

Step 6

Uncover the stockpot and continue to simmer for 15 minutes or until the sauce thickens. Stir in additional sugar if desired.

porcini mushroom and beef bolognese recipe by KidsActivitiesBlog.Com
Serve the beef bolognese with porcini mushroom over pasta.

Serve over pasta.

Substitutions for beef bolognese with porcini mushroom

I made one major modification: my grocery store didn’t carry sun-dried tomatoes NOT packed in oil. I ended up omitting them and just doubled the tomato paste. It tasted great.

In fact, it tasted really great.

It is a large recipe and the left-overs were easily heated with yummy results.

Yield: 1 bowl

Beef Bolognese With Porcini Mushrooms Recipe

Beef bogognese with porcini mushrooms

This beef bolognese with porcini mushroom is healthy and easy to make. A new dinner favorite of your family!

Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 2 lbs ground beef {95% lean}
  • 1/2 t salt
  • 1/2 t pepper
  • 2 T olive oil
  • 1 onion, chopped
  • 1 cup sliced cremini mushrooms
  • 3 oz pancetta, finely chopped
  • 2 oz prosciutto, finely chopped
  • 3 Tbsp minced garlic
  • 1 cup dry red wine
  • 2 cans {14 oz each} ready-to-serve beef broth
  • 3/4 cup dried porcini mushrooms, broken into small pieces
  • 3/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 1/3 cup tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp fresh thyme, chopped
  • 8 cups hot cooked pasta

Instructions

  1. Brown ground beef in a stock pot over a medium heat for 8 to 10 minutes, breaking into 3/4-inch crumbles. Remove from the stock pot with a slotted spoon and then season with salt and pepper. Set aside after pouring off the drippings.
  2. In the same stock pot, heat olive oil over medium heat until hot. Add onion, cremini mushrooms, pancetta, prosciutto and garlic. Cook for 8 to 10 minutes or until the onion is tender and most of the liquid has evaporated.
  3. Add the wine and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes or until the liquid is reduced by half.
  4. Return the beef crumbles to the stock pot. Stir in the broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme. Bring to a boil.
  5. Once it comes to a boil, reduce heat, cover and simmer for 45 minutes.
  6. Uncover the stock pot and continue to simmer for 15 minutes or until the sauce thickens. Stir in additional sugar if desired.

Did you make this yummy beef bolognese with a porcini mushroom recipe? What did your family think?



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4 Comments

  1. This sounds wonderful! We love mushrooms, so I know that will be a hit. Also, I was glad to hear how you substituted the tomato paste for the sun dried tomatoes. Never been a fan of those. Can’t wait to make this!